Chickpea and Balsamic Vinegar Tapenade |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta. Ingredients:
1 (15 ounce) can chickpeas, drained rinsed and roughly chopped |
1/2 cup fresh flat-leaf parsley, roughly chopped |
1 garlic clove, finely chopped |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.
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