I’m really not sure where the idea for this recipe came from. Maybe it stemmed from my growing obsession with chickpeas (see Greek Quinoa Salad, Roasted Beet Hummus, Zucchini Quinoa Burgers, I’ve basically been adding these babies to everything lately!) or my general love of tots, either way this is one healthy side dish that everyone will love!
The idea for this recipe simply came from the fact that I ended up with 6 cans of Chickpeas in my pantry and needed to free up some space!
I’m so thankful for my over-purchasing of this delicious bean because the result was this delicious new bruschetta recipe which I am completely obsessed with!
Check out my video for how to make this yummy new appetizer! Warning: Taylor Swift references and something called “chunkin’ into garlic” are included!
Doesn’t that sound delicious? Check out the full recipe below!
Total Time: 10 minutes
Ingredients (serves 4)
- 1 cup “baby bella” or cremini mushrooms (chopped)
- 2 tbsp olive oil
- 1 can (15 oz) chickpeas or garbanzo beans (drained and rinsed)
- 2 tbsp fresh basil (chopped)
- 3 cloves garlic (minced)
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- ¼ cup parmesan cheese
- 1 baguette (toasted and sliced)
Cook the chopped mushrooms with 2 tbsp olive oil over medium heat for 5-7 minutes or until browned and fragrant.
Combine the mushrooms with the next 7 ingredients in a medium bowl then top with the parmesan cheese. Serve on a sliced baguette.
This is a perfect hearty fall appetizer!
A healthy way to start a meal with antioxidants from the mushrooms, protein from the chickpeas and the ability to reduce heart disease in the garlic!
Now it’s time to dig in!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when served on a gluten-free baguette.