Healthy Lunch: Vegan Chickpea Bruschetta

June 8, 2015
This Chickpea Bruschetta is the perfect summer lunch recipe! Of course, bruschetta would normally be served as an appetizer, but the added protein from the beans makes this a perfect mid-day meal that takes just 5 minutes to put together. Instead of spending time chopping up fresh herbs, I used basil infused olive oil to add flavor and dimension. Your work day lunch has never felt so gourmet!
Healthy Lunch: Vegan Chickpea Bruschetta

Healthy Lunch: Vegan Chickpea Bruschetta

Recipe Type: Appetizers Sandwiches
utensils YIELDS 1 serving
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  • 1 cup canned chickpeas
  • 1 campari tomato
  • 1 tbsp basil flavored olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp Italian herb blend
  • to taste salt
  • 3 slices whole grain Italian bread
  • 1 cup canned chickpeas
  • 1 campari tomato
  • 1 tbsp basil flavored olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp Italian herb blend
  • salt to taste
  • 3 slices whole grain Italian bread
tomato
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Directions

1. Finley chop campari tomato.
2. Toast bread
3. Combine chickpea, tomato, olive oil, balsamic vinegar, Italian herb blend, and salt in a small bowl.
4. Once bread is finished toasting, top with Chickpea Bruschetta.
*If taking this recipe to work, pack chickpea-tomato combo separately and assemble at work so your bread doesn’t get soggy!*

Also by Christina: Spinach Artichoke Dip
More healthy lunch ideas: Savory Red Quinoa Lunch Bowl
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Photo: Christina Ramirez


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Christina credits adopting the vegan lifestyle as the single most profound shift in her life. She went on Weight Watchers for the first time in 7th grade; she struggled with eating habits and weight issues until college, when she finally decided to take her health seriously. Veganism has helped Christina maintain a healthy body weight and achieve peace with her body. She believes veganism is what led her to become the energetic, go-getter, healthy, holistic person. Follow Christina on Pinterest @vegannugget and Instagram @christinaramireznyc.

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