Chickpea Lettuce Cups or Bruschetta

Chickpea Bruschetta

This delicious appetizer is served over lettuce leaves and even contains protein because of the chickpeas.

If you’re not worried about gluten, serve it on a fresh baguette like a traditional bruschetta.

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Ingredients

  • Small lettuce leaves cleaned and whole (baby romaine, boston or bibb)
  • 1 can of organic chickpeas, rinsed.
  • 2 packages of cherry tomatoes (quartered)
  • 10 basil leaves, finely chopped
  • 1 small package of feta cheese
  • 1/3 cup of chopped red onion
  • 3 Tablespoons of Lemon Juice
  • 3 Tablespoons of Extra Virgin Olive Oil
  • 1 teaspoon of sea salt
  • ½ teaspoon of fresh ground pepper

Instructions

  • 1. Rinse chickpeas in a colander, when fully drained put in a bowl.
  • 2. Add quartered tomatoes, chopped basil, red onion, feta cheese, sea salt, lemon juice and EVOO.
  • 3. Toss and serve over lettuce leaves as lettuce boats.
  • 4. Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor). Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor). Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor).

Instructions

  • 1. Rinse chickpeas in a colander, when fully drained put in a bowl.
  • 2. Add quartered tomatoes, chopped basil, red onion, feta cheese, sea salt, lemon juice and EVOO.
  • 3. Toss and serve over lettuce leaves as lettuce boats.
  • 4. Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor). Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor). Option: serve on freshly baked whole grain baguette (rub both sides of sliced bread with a fresh garlic cut in half for extra flavor).

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Dr. Olivia Joseph

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