3.5 2

Lemony Chickpea Bruschetta

Chickpeas are a fine source of protein and heart-healthy folic acid. Here, they're pureed until creamy and flavored with preserved lemon, typically sold at specialty food stores.

  • Total Time:
  • Servings: 8

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  • 2 cups dried chickpeas, soaked in cold water overnight and drained
  • 1 small carrot
  • 1 celery rib
  • 1 small onion, halved
  • 1 small fennel bulb, halved
  • 5 garlic cloves
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped flat-leaf parsley
  • 1 preserved lemon—pulp discarded and peel finely chopped
  • 2 tablespoons fresh lemon juice


  1. In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid. Discard the vegetables and herbs.
  2. Set aside 1/2 cup of the chickpeas. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil. Season with salt and pepper. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.


One Serving 241 cal, 11 gm fat, 1.2 gm sat fat, 28 gm carb, 8 gm fiber.

Serve With

Ciabatta toasts.

Contributed By Photo © Frances Janisch Published October 2008

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