Cooked diced mushrooms and chickpeas are seasoned and served on top of toasted bread to make this delicious and hearty Mushroom Chickpea Bruschetta recipe.

diced mushrooms and chickpeas on top of bread on a plate

The idea for this recipe 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.

Mushroom Chickpea Bruschetta Ingredients on a granite countertop

Ingredients

  • 1 cup baby bella mushrooms or cremini mushrooms
  • 2 tablespoons olive oil
  • 1 can (15 oz) chickpeas or garbanzo beans (drained and rinsed)
  • 2 tablespoons fresh basil (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup parmesan cheese
  • 1 baguette (toasted and sliced)

Instructions

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.

Chickpea Mushroom Bruschetta on a plate

This mushroom chickpea bruschetta recipe is the perfect hearty fall appetizer!

Chickpea Mushroom Bruschetta on a plate

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chickpeas, garbanzo beans, baby bella mushrooms, mushrooms, bruschetta, appetizer, italian, parmesan cheese, basil, garlic, olive oil
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Mushroom Chickpea Bruschetta

Cooked diced mushrooms and chickpeas are seasoned and served on top of toasted bread to make this delicious and hearty Mushroom Chickpea Bruschetta recipe.
Servings: 16 pieces bruschetta
Author: Whitney Bond
Course: Appetizer
Cuisine: American

Ingredients

Instructions

  • Heat 2 tablespoons olive oil in a large skillet on the stove over medium-high heat. Add the diced mushrooms and cook for 5-7 minutes or until browned and fragrant.
  • Remove the mushrooms from the stove and place them in a large bowl. Add the chickpeas, basil, garlic, balsamic vinegar, ¼ cup olive oil, salt and pepper. Stir to combine.
  • Stir in the parmesan cheese, then serve the mushroom bruschetta on a sliced, toasted baguette.

Nutrition Facts

Calories 139kcal (7%)Carbohydrates 16g (5%)Protein 5g (10%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 1mgSodium 197mg (8%)Potassium 124mg (4%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 33mg (1%)Vitamin C 1mg (1%)Calcium 51mg (5%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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