Chickpea Bruschetta

Chickpea Bruschetta

When Matt and I first started dating, I was honestly a little skeptical about dating a vegetarian. This chickpea bruschetta was one of the first things he ever made for me. On that particular date night, he made the brushcetta along side some really good polenta with tomato sauce. He definitely proved to this carnivore that vegetarian food can be amazing.

This dish is served as an amuse-bouche at Babbo, but we often serve it as a hearty first course or as a meal in itself. When you pile up the chickpeas on the bread like we do, it becomes more of a knife and fork kind of dish, though it is kind of a fun challenge to try to pick it up to eat without the chickpeas rolling off of the bread.

Making the bruschetta really just involves mixing a bunch of ingredients together and toasting bread. That said, I would highly recommend making the topping an hour or two ahead of time to let the flavors meld together. We tweaked the recipe a little bit by adding less oil because the olive tapanade we bought was already pretty oily, but I would recommend trying the topping before serving and adjusting to your taste.

Chickpea Bruschetta

Yield: 4 servings

Chickpea Bruschetta

Adapted from Babbo recipe via Serious Eats


  • 2 cups cooked or canned chickpeas
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons black olive paste
  • 4 tablespoons good-quality balsamic vinegar
  • 1 teaspoon hot red pepper flakes
  • 1 teaspoon finely chopped fresh rosemary
  • 2 garlic cloves, minced
  • Salt and pepper
  • 4 tablespoons fresh basil leaves, finely shredded.
  • Thick crusty bread


  • Combine the chickpeas through the garlic. Season to taste with salt and pepper. Allow to marinate for at least 20 minutes, preferably longer.
  • When ready to serve, toast or grill the bread. Spoon the mixture on the bread, top with the basil and course salt, and serve.

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