Chickpea Bruschetta

Chickpea Bruschetta

Ingredients:

One 14-ounce can of Chickpeas, drained and rinsed
5 hot Tipsy Tapas cheese stuffed hot peppers, chopped
1/4 cup of Sun Dried Tomatoes, chopped
2 tbsp. Parsley, chopped
2 cloves of Garlic, diced
1 Lemon, zest and juice
5 tbsp. of Arbequina Extra Virgin Olive Oil

Directions:

Lightly mash the chickpeas in a bowl.
Mix in the hot peppers, sun dried tomatoes, garlic, lemon zest and juice, 1 tbsp. of parsley, and 4 tbsp. of Extra Virgin Olive Oil.
Spread the chickpea mixture onto a toasted slice of Ciabatta bread.
Finish by drizzling 1 tbsp. of Extra Virgin Olive Oil and sprinkling on fresh parsley.