Fresh Green Chickpea and Tomato Bruschetta

Ingredients

Yields Approximately 8 Servings

 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.