Name: Chickpea Bruschetta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Ingredients: 1 1/2 cups (soaked overnight) McKenzie's Australian Chick Peas; 12 (chopped) sundried tomatoes; 3 tbs fresh parsley leaves, chopped; 1 tsp McKenzie's Australian Natural Sea Salt Grinder; 2 tbs extra virgin olive oil; 2 tbs fresh lemon juice; 1/2 tsp McKenzie's Whole Black Peppercorn Grinder; 2 spring onions, thinly slices; 1 large fresh tomato, minced; 2 tsp McKenzie's Minced Garlic; 1 baguette or French stick bread

1^1/2 cups (soaked overnight) McKenzie's Australian Chick Peas 12 (chopped) sundried tomatoes 3 tbs fresh parsley leaves, chopped 1 tsp McKenzie's Australian Natural Sea Salt Grinder 2 tbs extra virgin olive oil 2 tbs fresh lemon juice 1/2 tsp McKenzie's Whole Black Peppercorn Grinder 2 spring onions, thinly slices 1 large fresh tomato, minced 2 tsp McKenzie's Minced Garlic 1 baguette or French stick bread

Step 1

Place chickpeas in a bowl with enough water to cover them completely and soak overnight. Rinse soaked chickpeas and place in a large pot with plenty of water. Bring to the boil, then simmer gently til chickpeas are thoroughly cooked through and tender approx. 40-45 minutes. Drain well.

Step 2

Add chickpeas to blender and pulse until just coarsely chopped (alternatively you can smash the chickpeas with a fork). Transfer smashed chickpeas to a bowl and add the rest of the ingredients, except for the fresh tomato. Mix well then fold through the fresh tomato til just combined, keeping it still a little chunky.

Step 3

Cut baguette into slices (toast if desired) and top with chickpea mixture, sprinkle with extra parsley and a drizzle of olive oil.

Garnish with whole (cooked) chickpeas, a sprinkle of paprika and lemon.

Chickpea Bruschetta