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Total Time:
Prep Time: 15 min
Cook Time: 5 min

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Ingredients

For 8 Servings

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6 cans (14 oz each) chickpeas, drained and rinsed
2 1/2 cups celery , including some of the chopped leaves
1 cup red onion, minced
6 tbsp minced fresh italian flat-leaf parsley
1/2 tsp minced calabrian chiles, or more to taste (can substitute with red chili flakes)
3 cloves garlic, minced
1 cup extra-virgin olive oil
3 tbsp champagne vinegar
salt and freshly ground black pepper
2 loaves ciabatta or italian bread
extra virgin olive oil, for brushing

Directions

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1 In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.
2 Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.
3 Spoon some of the chickpea mixture over the bread slices and serve immediately.

Directions

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1. In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.

2. Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.

3. Spoon some of the chickpea mixture over the bread slices and serve immediately.

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