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Photo of Chickpea-lemon bruschetta by WW

Chickpea-lemon bruschetta

2
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
12
Difficulty
Easy
Zingy fresh lemon is the star in these bruschetta bites. If you have other tinned beans on hand you can use them instead.

Ingredients

White French Stick

200 g, cut into 12 slices

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Red onion

¼ small, finely chopped

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

2 teaspoon(s)

Garlic

1 clove(s), crushed

Cayenne Pepper

⅛ teaspoon(s), level

Paprika

⅛ teaspoon(s), level

Parsley, fresh

2 tablespoon(s), roughly chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Lay the bread slices in a single layer on a large baking sheet and bake for 6-8 minutes, until golden but not completely dry all the way through. Set aside to cool.
  2. Put the chickpeas into a bowl and mash using a fork, until crushed. Stir in the onion, lemon zest and juice, oil, garlic and cayenne pepper until well combined. Season to taste.
  3. Spoon the chickpea mixture onto the toasts, sprinkle over the paprika and serve garnished with the parsley.

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