Recipe: Mediterranean Chickpea Salad
1 baguette, cut into slices
1 (15.5-ounce) can chickpeas, drained and rinsed
2 celery stalks, cut into a small dice
1/4 cup flat-leaf parsley, roughly chopped
1/4 red onion, diced
1/4 red bell pepper, diced
1/4 cup kalamata olives, pitted and chopped
1 tsp. cumin
3 tbsp. olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste
- Arranged sliced baguette on baking sheet and toast at 400º F for 8-10 minutes/until toasted.
- While bread is toasting, combine all of the ingredients in medium mixing bowl. Stir to combine.
- Spoon chickpea mixture onto toasted crostini and serve.