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Chickpea Pulp Bruschetta

vegan chickpea pulp bruschetta

Make this delicious Chickpea Pulp Bruschetta for your next party! A classic Italian appetizer with an Almond Cow twist!

Servings: Approx 20 crostini
Prep Time: 15 minutes
Run Time: None


Tomato Topping
  • 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
Chickpea pulp spread
    • chickpea pulp from 1 batch chickpea milk
    • 1 tbsp olive oil
    • 2 tsp balsamic vinegar
    • salt
    • crostini


      1. Add tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and black pepper to a mixing bowl, and mix. Set aside.
      2. In a separate bowl, add chickpea pulp, olive oil, balsamic vinegar, and salt. Mix.
      3. Add chickpea pulp spread onto crostini, then add tomato mixture, and serve! You can add more olive oil and vinegar to serve (optional).
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