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Chickpea and red onion bruschetta

Written by Veronica Lavenia

Chickpea and red onion bruschetta is a rustic Italian appetizer.

Italians, bread is an essential food. The rustic bread, made with high-quality flour, is the ingredient that makes a difference in this recipe. Usually, I only use dried legumes (pulses). However, sometimes, when I have to make a quick appetizer or snack, I choose organic chickpeas or beans in jar.

This chickpea and red onion bruschetta is made special by a great Sicilian extra virgin olive oil that enhances the taste of rustic bread.

Chickpea and red onion bruschetta: Ingredients

Serves 4
300 g (101/2 oz) chickpeas

1 red onion, sliced

chopped flat-leaf (Italian) parsley, to taste

pinch of sea salt

juice of 1 lemon

2 tablespoons tahini sauce

2 tablespoons apple cider vinegar

extra virgin olive oil, to taste

4 rustic style bread slices


Chickpea and red onion bruschetta: Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
  2. Combine the chickpeas, onion, parsley and a pinch of salt in a bowl.
  3. Combine the lemon juice, tahini sauce, apple cider vinegar, and olive oil in a separate bowl.
  4. Add to the chickpea mixture and toss gently to coat.
  5. Place the bread slices on the baking tray and bake for 5 minutes.
  6.  Arrange the bread slices on a serving dish and top each slice with 1 tablespoon of the chickpea mixture. Serve immediately.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.