Bruschetta with mashed chickpeas

• Vegan

• Produce

  • 1 handful Arugula
  • 10 Basil, leaves
  • 1 can Chickpeas
  • 1 Garlic clove
  • 1/2 Lemon, squeezed
  • 2 Spring onions
  • 1 Tomato, small

• Condiments

  • 8 Black olives, small

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 6 Walnut, halves

• Bread & Baked Goods

  • 1 Baguette, whole grain

Found on beautybites.org

Description

Directions

• Clean tomatoes (maybe cut it in ½), arugula, spring onions and basil.
• Juice ½ lemon and peel garlic.
• In a food processor add chickpeas, arugula, onions, garlic, basil, tomato, walnuts, lemon juice, olives, olive oil. Did I forget something?
• Then blend at low speed for a little, so that the mixture is not smooth, but still chunky. This will be different for different food processors – make sure to not let it get smooth – it won’t be that awesome. But I imagine it will as well be pretty good.
• I didn’t need to add salt to this, because the chickpeas and the olives were already enough.
• Then slice a whole grain baguette on the diagonal into slices that are not too thick. Then toast them – I used my toaster for that – it’s faster than in the oven.
• When the bread slices are ready – spread generously from the mashed chickpeas on top. If you don’t eat bread, it’s even easier than that - just wrap the mashed chickpeas into a lettuce.
• You can also add some other vegetable on top of that if you’d like – perhaps some lettuce or some avocado.
• Enjoy!