Best Bruschetta Chickpea Chili Recipes

CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY

Crunchy Chili Chickpeas Recipe by Tasty image

Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt

Provided by Isabel Castillo

Categories Snacks

Yield 4 servings

Number Of Ingredients 6

Ingredients

nonstick cooking spray, for greasing
15 oz chickpeas, 1 can
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt

Steps:

Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams

BRUSCHETTA CHICKPEA CHILI

Bruschetta Chickpea Chili image

Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro-and knock their socks off!

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

8 tomatillos (1 lb.), husked, cored
1 poblano chile, quartered, seeded
1 tsp. olive oil
1-1/2 pkg. (10 oz. each) BOCA Bruschetta Tomato Basil Parmesan Veggie Patties (6 patties)
2 cans (14 oz. each) vegetable broth
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 avocado, chopped
1/4 cup chopped cilantro

Steps:

Heat broiler.
Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g

BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA

Bruschette with Chickpea Purée and Arugula image

Yield Makes 6 first-course servings

Number Of Ingredients 8

Ingredients

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil
1 (19-ounce) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad

Steps:

Put oven rack in middle position and preheat oven to 425°F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Spread toasts with chickpea purée and serve topped with arugula salad.