Tart, tangy, vegetarian, and ready to eat in less than half an hour!
Author: Chelsea
Serves: about 3 cups
Ingredients
Grainy, hearty bread, sliced
1 clove garlic
1 540-mL can chickpeas, rinsed and drained
1 398-mL can artichoke hearts, drained
⅔ cup sun-dried tomatoes
Juice of ½ a large lemon
Olive oil
Salt and pepper, to taste
Mayonnaise or butter (optional)
Parmesan cheese, to serve
Fresh parsley, to serve
Instructions
Preheat oven to 350°F. Place slices of bread on a baking tray and bake for 5-8 minutes, flipping once, until lightly toasted.
Meanwhile, in a food processor, pulse the garlic, chickpeas, artichoke hearts, sun-dried tomatoes, and lemon juice. Add olive oil, a bit at a time, until desired consistency. I used about 4 Tbsp, just enough to bring it all together without making it too runny. Season with salt and pepper, to taste.
When bread has been toasted, spread a thin layer of mayonnaise (or butter) over the tops. Add chickpea mixture to the bread, then sprinkle with a bit of Parmesan.
Bake for another 5-8 minutes until cheese has melted and chickpea mixture has warmed through.
Serve immediately with a bit of fresh parsley.
Recipe by Port and Fin at https://portandfin.com/chickpea-artichoke-sun-dried-tomato-toast/