Ceci Antipasti
I have been loving chickpea salads lately. They are so simple to prep and make me feel satisfied, while knowing I am eating super healthy. While I usually keep it simple with just lemon juice and Italian parsley, I was inspired by a bruchetta recipe in a classic Italian recipe book I have on hand.
This dish is perfect for a summer side dish or appetizer spread. It's a great dish to add some fresh basil and rosemary from your summer garden. Once prepped, top the "Ceci" (garbanzos) on your favorite fresh baguette.
INGREDIENTS
- ceci (garbanzo) beans
- 4 tbsp extra virgin olive-oil
- 2 tbsp black olive spread (such as Divinia organic kalamata spread)
- 2 tbsp balsamic vinegar
- 1/2 teaspoon hot red pepper flakes
- 1/2 teaspoon chopped fresh rosemary
- 2 tbsp fresh basil leaves finely shredded
- 1 garlic clove, thinly sliced
- salt and pepper
- 1 in. slices of fresh baguette
METHOD
- Pre-heat a cast iron skillet or set oven to 300F.
- Use a mixing bowl to stir together all of the other ingredients.
- Slice baguette and add a touch of olive oil and grill on skillet or place in oven for about 2 minutes.
- Serve the toasted bread alongside the antipasti mix.