2000s Recipes + Menus
Bruschette with Chickpea Purée and Chopped Arugula Salad
Serves6 (first course)
- Active time:50 min
- Start to finish:1 1/2 hr
November 2004
For toasts
- 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
- 2 tablespoons olive oil
For topping
- 1 (19-oz) can chickpeas, rinsed and drained (2 cups)
- 1/3 cup water
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Chopped arugula salad
Make toasts:
-
Put oven rack in middle position and preheat oven to 425°F.
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Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Make chickpea purée:
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Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette:
-
Spread toasts with chickpea purée and serve topped with arugula salad.
Cooks' note: Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.
- Keywords
- melissa roberts,
- vegetarian,
- vegan,
- salad,
- italian
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