Chickpea bruschetta
- One can of organic chickpeas
- Two packs of cherry tomatoes
- One shallot
- Fresh basil
- Vegan Parmesan or can sub for goat cheese
- Red wine vinaigrette
- Minced garlic
- Lemon pepper
Rinse then cut tomatoes in halves and put in a large mixing bowl. Strain and rinse chickpeas and add to bowl. Mince garlic and shallot and add with cheese to the mixture. Add chopped basil, lemon pepper, and toss in red wine vinaigrette.
Serve with a baguette, chips, pita or choice of crackers. Also great over a bed of arugula.
