Chickpea Bruschetta Salad

My mom almost always makes bruschetta on the 4th of July. I know it’s not traditional American food but it’s usually about the time the basil is taking off in her garden and everyone in her family loves it! Speaking of basil I have aย lot of it hanging around this week. My little pot is growing on the back deck and my CSA share gave me a giant produce bag full.ย Thankfully I’ve never been one to back down from a challenge, and if the challenge involves eating large quantities of basil well then I guess I’ll have to suffer through ๐Ÿ˜‰

Since I also had a large quantity of tomatoes due to an impulse buy at the Farmers Market my first thought was bruschetta. I wanted something with a little more umph if I was going to be eating it for lunches all week and I figure I’ll be getting enough bruschetta on Friday!

Chickpea Bruschetta Salad

The chickpeas are loaded with fiber and protein to add a little staying power to all the fresh veggies and herbs, and who doesn’t like a little bit of cheese with the veg? Plus the whole meal comes together fast (minus cooking the chickpeas, but at least that’s hands off!).

Chickpea Bruschetta Salad

The BF dove right into a bowl of this and said I was officially in charge of making his lunches for the week ๐Ÿ˜‰ If he’s extra nice I might share… If I don’t eat it all myself first!

Chickpea Bruschetta Salad

Serves: 4

Time: 15 minutes (plus 8 hours soaking and 30 minutes cooking chickpeas)


1 cup dried chickpeas, soaked and cooked (or 2 15oz cans rinsed and drained)

2 medium tomatoes, diced (about 2 cups)

2 stalks fennel, thinly sliced

2 cloves garlic OR 3-4 garlic scapes, minced

2 cups loosely packed basil leaves, torn or roughly chopped

1/2 cup crumbled feta cheese

2 TBSP apple cider vinegar

3 TBSP olive oil

Salt and pepper to taste

If you’re cooking your own chickpeas make sure they are ready to go before you start! If you’re using canned put them in a strainer to give them a good rinse and let them drain.

Combine chickpeas, tomato, garlic/scapes, and fennel in a large mixing bowl. Drizzle with olive oil and apple cider vinegar and season with salt and pepper.

Stir in the basil and feta right before serving to preserve the fresh flavor and keep the cheese from getting soupy. Serve chilled.

Chickpea Bruschetta Salad 1

What’ something non-traditional you serve at your family parties? What do you do when you’re overrun by basil?ย 

Bringing this party food to Fiesta Friday over at the Novice Gardener.


21 thoughts on “Chickpea Bruschetta Salad

  1. Meghan@CleanEatsFastFeets

    Look at you using multiple CSA and farmers market finds in one dish!! This sounds wonderful and I love the fresh flavors.

    Another tip: make some pesto with the basil and then freeze it. ๐Ÿ™‚

    P.S. Tell me if you want me to stop with the tips. I suspect they (and I) could get real annoying fast. ๐Ÿ™‚ Sorry, I’m just so excited for you.

    1. sarahpie13 Post author

      Keep all the tips coming, I love them!

      Right now I eat pesto about as fast as I can make it, but some self control might be a good idea so I could enjoy it come winter ๐Ÿ™‚

  2. Pingback: Fiesta Friday #23|Happy 4th of July! | The Novice Gardener

  3. Sue

    Cute story! It’s nice when you get positive feedback in the form of requests for more food! Unfortunately I have followed in my mother’s footsteps wherein she is like a personal chef for my father’s every meal from morning to night, whatever he wants! All homemade. Great to have found your blog!

    1. sarahpie13 Post author

      Haha I’m in the process of training the BF up so he can help in the kitchen, but lucky for us both I love to cook ๐Ÿ™‚ Thanks for stopping by!

  4. A Home Cook

    What a great idea!

    Overrun by basil? It’s so soft and the flavours are so volatile, it can be tricky. Well, we’ve tried drying in a dehydrator (not so good), by hanging (works well, but takes up space), blanching then freezing in ice cube trays (best of all and blogged because it actually worked – you don’t lose much flavour).


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