Chickpea Pulp Bruschetta

Make this delicious Chickpea Pulp Bruschetta for your next party! A classic Italian appetizer with an Almond Cow twist!
RUN TIME: 0 MIN PREP TIME: 15 min MINS SERVINGS: 20
Chickpea Pulp Bruschetta

Instructions

  1. 1. Add tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and black pepper to a mixing bowl, and mix. Set aside.
  2. 2. In a separate bowl, add chickpea pulp, olive oil, balsamic vinegar, and salt. Mix.
  3. 3. Add chickpea pulp spread onto crostini, then add tomato mixture, and serve! You can add more olive oil and vinegar to serve (optional).
Find it online at https://almondcow.co/blogs/pulp-recipes/chickpea-pulp-bruschetta

Ingredients

  • 25 cherry tomatoes
  • 1 clove garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 10 fresh basil leaves, thinly sliced
  • salt and black pepper, to taste
  • Tomato Topping: 25 cherry tomatoes
  • Tomato Topping: 1 clove garlic, minced
  • Tomato Topping: 1 tbsp extra virgin olive oil
  • Tomato Topping: 1 teaspoon balsamic vinegar
  • Tomato Topping: 10 fresh basil leaves, thinly sliced
  • Tomato Topping: salt and black pepper, to taste
  • Chickpea pulp spread: chickpea pulp from 1 batch chickpea milk
  • Chickpea pulp spread: 1 tbsp olive oil
  • Chickpea pulp spread: 2 tsp balsamic vinegar
  • Chickpea pulp spread: salt
  • Chickpea pulp spread: crostini