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.
Ingredients
- 2 tablespoons olive oil
- 1 cup baby bella mushrooms, diced
- 15 ounce can 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 black pepper
- ¼ cup parmesan cheese
- 1 baguette, toasted and sliced
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%)
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