Bruschette with Chickpea Purée and Arugula

Name: Bruschette with Chickpea Purée and Arugula
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Chopped arugula salad; 6 loafs (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country; 539 grams chickpeas, rinsed and drained (2 cups); 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 1 teaspoons salt; 79 milliliters water

Bruschette with Chickpea Purée and Arugula might be just the main course you are searching for. One serving contains 2001 calories, 75g of protein, and 35g of fat. This recipe serves 6. A mixture of arugula salad, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It is a good option if you're following a vegan diet.

Instructions

Put oven rack in middle position and preheat oven to 425°F.

Equipment you will use

Oven

Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil.

Ingredients you will need

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Bake until golden, about 12 minutes.

Equipment you will use

Oven

Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

Ingredients you will need

Lemon Juice