Chickpea & olive bruschetta

Olive & chickpea bruschetta

It's hard to beat dried chickpeas on economy or taste (there's a nice series of posts about chickpeas at A Life (Time) of Cooking), but the canned variety are great for quick, tasty, nutritious meals that don't need to be planned 24 hours ahead. Like most bruschetta, this is recipe is really simple. You'll need olive tapenade, which can be bought freshly made at continental delis or made easily at home (recipe here soon [Addendum: Recipe here now]).

Chickpea & olive bruschetta


  • 2 thick slices of fresh Italian bread
  • 1 clove of garlic, halved
  • 2/3 cup cooked, drained chickpeas (canned okay)
  • 1/4 cup olive tapenade
  • Extra virgin olive oil (about 2 tbsp)

1. Heat the oven grill (aka broiler). Brush your bread on both sides with olive oil and grill close to the heat until toasted on the outside but still soft in the middle. Turn over and toast the other side. When toasted, rub one side with a cut garlic half then discard the garlic.
2. Meanwhile, heat 1 tbsp of the olive oil in a hot pan, then add the chickpeas and sauté until the begin to brown.
3. Remove from the heat, and toss with the olive tapenade. Pile the dressed chickpeas onto the toast and drizzle with the remaining olive oil. Serve warm.

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