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. Slideshow:  More Bruschetta and Crostini Recipes 

Lemony Chickpea Bruschetta
Photo: © Frances Janisch
Active Time:
30 mins
Total Time:
2 hrs 30 mins


  • 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.

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