Chickpea Pulp Bruschetta
Instructions
- Add tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and black pepper to a mixing bowl, and mix. Set aside.
- In a separate bowl, add chickpea pulp, olive oil, balsamic vinegar, and salt. Mix.
- Add chickpea pulp spread onto crostini, then add tomato mixture, and serve! You can add more olive oil and vinegar to serve (optional).
Ingredients
- 25 cherry tomatoes
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 10 fresh basil leaves, thinly sliced
- salt and black pepper, to taste
- chickpea pulp (from 1 batch chickpea milk)
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- salt
- crostini
Similar recipes
You read that right, you can make plant milk from chickpeas! Not only is it high in fiber and protein (a complete protein at that), but it also froths beautifully!...
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
A fun peachy baked dessert with the help of your Almond Cow. This treat is made with Almond pulp and a dash of almond milk but can be swapped for...