Ingredients for Nica Chick Orgasmic Chickpeas Bruschetta
- 2 tablespoons olive oil, plus extra for drizzling
- Balsamic Vinegar
- Garlic Clove
- Olive
- Green Olives
- Garbanzo Beans
- Sun Dried Tomato
- Red Bell Peppers
- 1/4 cup chopped red onion
- Rosemary
- Basil
- Flat Leaf Parsley
- Red Pepper Flakes
- Cumin
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How to Make Nica Chick Orgasmic Chickpeas Bruschetta
- Pulse 1 cup of chickpeas in a food processor with 2 tablespoons of olive oil until coarsely mashed.
- In a medium bowl, combine the mashed chickpeas with 1/2 cup chopped Castelvetrano olives (or 1/4 cup each of Castelvetrano and Kalamata olives), 2 tablespoons capers, 1/4 cup chopped red onion, 2 cloves minced garlic, 1 tablespoon lemon juice, and 1/4 cup chopped fresh parsley.
- Season generously with freshly ground black pepper.
- Add salt to taste (use sparingly due to the salt content of olives, capers, and chickpeas).
- Marinate the mixture for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Grill or toast slices of crusty ciabatta bread until lightly golden.
- Spread the chickpea mixture evenly onto the toasted ciabatta slices.
- Drizzle with an additional teaspoon of olive oil and garnish with fresh parsley or other herbs (like oregano or basil).
- (Optional) Serve the chickpea mixture in endive leaves for an elegant presentation.
- (Optional) Top with thin cucumber slices for added freshness and crunch.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
6g
Carbs
6g
