Chickpea bruschetta salad is Zero points per serving! Makes four servings Chickpeas, and a hit of fresh lemon star in this version. If you have any other beans on hand, like small white beans, you can use them instead. This bright, colorful tomato appetizer is bursting with summery goodness, but what’s great is that you can still serve it all year long. And the fact that it takes just a few minutes of prep time is an added bonus.
Ingredients
- 1 can chickpeas
- Tomato
- 1 medium ripe or 1 cup grape or cherry tomatoes, finely chopped
- Fresh basil
- 2 Tbsp finely chopped
- Lemon zest
- 1 tsp grated
- Fresh lemon juice
- 1 Tbsp
- Olive oil
- 1 tsp
- Table salt
- ¼ tsp
- 1 clove s, peeled
- Black pepper
- ½ tsp
- Balsamic vinegar
- 1 tsp
Instructions
- Combine the tomato, basil, lemon zest, lemon juice, oil, and salt in a small bowl; set aside.
- then add diced up tomatoes, chickpeas, garlic and garlic. Then I added some salt and pepper. top with Balsamic vinagar. And a little salt
