Green Chickpea and Tomato Bruschetta

yields approximately 8 servings

Ingredients

2 cups fresh shelled chickpeas
1 clove peeled garlic
1 cup extra virgin olive oil
½ cup grated fresh parmesan cheese
15 halved red cherry tomatoes
15 halved yellow teardrop tomatoes
¼ cup coarsely chopped fresh basil
¼ cup finely chopped parsley
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 baguette, cut in 1/2-inch-thick slices

Preparation

In a food processor, add the fresh green chickpeas and garlic. Puree on high speed while slowly drizzling in ½ cup of olive oil. Add the parmesan cheese, ½ teaspoon salt, and ½ teaspoon black pepper and continue to puree until smooth. In a bowl, mix together the tomatoes, basil, parsley, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ cup olive oil. Heat oven to 350°F. Drizzle the bread with the remaining ¼ cup of olive oil and toast bread on a baking sheet. To serve, top each toast with a dollop of the chickpea puree and top them with the fresh tomato mixture. serve.

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