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Baked chickpeas, figs, and thyme bruschetta

Review

5 (72)

Preparation

15 min

Difficulty

Easy
Baked chickpeas, figs, and thyme bruschetta
Oven
15 min
Recipe
Bread
Breakfast
Vegans
Easy
Snacks

Description

Looking for some healthy ingredients, we have found one bunch of arugula in the vegetable drawer and some chickpeas saying “hello there” in the larder. So we have turned the oven on, and we have got down to work with this tasty baked chickpeas bruschetta with figs and thyme.

Ingredients

Servings for 2

Slices of sourdough bread
4
Canned chickpeas
400gr
Ripe figs
4
Cloves of garlic
2
Lemon
1
Olive oil
Black Pepper
Salt
Fresh thyme
Arugula salad

Preparation

1

Toast bread slices and save.

2

Drain chickpeas and place them on an oven tray. Add salt and pepper to taste, lemon zest and juice, fresh thyme, and a dash of olive oil.

3

Bake at 200ºC for 15 minutes.

4

Slice figs and place them on the bread. Spread the chickpeas and the arugula salad too and add virgin olive oil, vinegar, and salt.

Chef's tip

You can add some veggie cheese dices or use all the bruschetta toppings with some walnuts to make a big salad. 

Complements

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Fig tree
Fig tree 2019 Drama

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