Baked chickpeas, figs, and thyme bruschetta
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.
Servings for 2
Toast bread slices and save.
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.
Bake at 200ºC for 15 minutes.
Slice figs and place them on the bread. Spread the chickpeas and the arugula salad too and add virgin olive oil, vinegar, and salt.
You can add some veggie cheese dices or use all the bruschetta toppings with some walnuts to make a big salad.
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