Mushroom Chickpea Bruschetta
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Mushroom Chickpea Bruschetta
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Cooked diced mushrooms and chickpeas are seasoned and served on top of toasted bread to make this delicious and hearty Mushroom Chickpea Bruschetta recipe.
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Ingredients
- 2 tablespoons olive oil
- 1 cup baby bella mushrooms diced
- 15 ounce can chickpeas or garbanzo beans drained and rinsed
- 2 tablespoons fresh basil chopped
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup Parmesan Cheese
- 1 baguette toasted and sliced
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Instructions
- Heat 2 tablespoons olive oil in a large skillet on the stove over medium-high heat. Add the diced mushrooms and cook for 5-7 minutes or until browned and fragrant.
- Remove the mushrooms from the stove and place them in a large bowl. Add the chickpeas, basil, garlic, balsamic vinegar, ¼ cup olive oil, salt and pepper. Stir to combine.
- Stir in the parmesan cheese, then serve the mushroom bruschetta on a sliced, toasted baguette.
Nutrition Information
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Calories
139kcal
(7%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
1mg
(0%)
Sodium
197mg
(8%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
33mg
(1%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces bruschetta
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 197mg | 8% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 33mg | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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