2000s Recipes + Menus

Bruschette with Chickpea Purée and Chopped Arugula Salad

Serves6 (first course)
  • Active time:50 min
  • Start to finish:1 1/2 hr
November 2004

For toasts

  • 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
  • 2 tablespoons olive oil

For topping

  • 1 (19-oz) can chickpeas, rinsed and drained (2 cups)
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • Chopped arugula salad

Make toasts:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.

Make chickpea purée:

  • 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).

Assemble bruschette:

  • Spread toasts with chickpea purée and serve topped with arugula salad.
Cooks' note: Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Recipe by Melissa Roberts

Photograph by Andrea Ferrari

Keywords
melissa roberts,
vegetarian,
vegan,
salad,
italian

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