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One of the most common reasons I hear people struggle when transitioning to a vegan diet is giving up on cheese, and to be honest even when we are trying it sometimes sneaks in our plates without us noticing.
The struggle is real!
Fortunately, there are now many ways to work around this guilty pleasure and a bunch of different substitutes that make the transition so much easier that you will never look back.
This recipe is one of those great and super handy substitutes, especially if you are hosting a gathering and you are running low on ideas for appetisers or finger food that everyone will enjoy.
Bruschetta is a typical Italian appetiser which consists of sliced toasted bread, drizzled with olive oil and toped with an array of ingredients.
We'll be making one of the most common recipes with a bit of a twist, bruschetta with tomato, basil and chickpeas. The original recipe usually uses parmesan but we are leaving that out of the equation and instead we're adding chickpeas that not only will give it a creamy texture, it will also load it with nutrients.
Now, that's our kind of bruschetta!
As I mentioned before, this recipe can be your best friend next time you have a get together, whenever I have guests over this is my number one go-to recipe. It is super simple to make, it only needs 10 ingredients that are easy to find and you'll have it all ready to serve in about 15 minutes.
The first thing to do is cut the bread into 1/2 inch slices, a bit thicker slices would work too. Toast the bread until it's slightly brown, enough so it holds the topping but not to much so it's easy to bite into. It can be done in either the toaster oven or the actual oven if you're making a lot or you could even put the slices on the grill if you are having a vegan bbq with friends.
The pesto only requires you to put all the ingredients in a food processor, you can also use an immersion blender to mix it all together. If you are making 4 servings or less I highly recommend to thinly cut the basil and with a spoon, mix the rest of the ingredients in a bowl, otherwise most of the pesto will end up stuck on the blades and it's not worth the hassle.
Lastly, mash the chickpeas until they're broken into little chunks, mix in with the tomatoes after you've removed the inside and cut them into small cubes. Stack everything on a slice of bread and this bruschetta is ready to enjoy!
Pro tip: If your hosting a few people, set up a little DIY station, put the bread on a tray alongside the pesto and the tomato mixture served in separate bowls. This way each person can assemble their own bruschetta and you avoid the bread going soggy.
You'll love how this recipe simplifies the food aspect of any reunion without compromising flavour! All your guests will be delighted. Also check out our Tabouli Salad with Glazed Carrots recipe for more awesome recipes to share with friends.
For the bruschetta
For the pesto
|Amount Per Serving|
|Calories 185||From Fat 91|
|% Daily Value*|
|Total Fat 10g||15.5%|
|Saturated Fat 1g||5.5%|
|Trans Fat 0g|
|Total Carbohydrate 19g||6.2%|
|Dietry Fiber 4g||16%|
|Vitamin A 0µg|
|Vitamin B-12 0.73µg||12.2%|
|Vitamin B-6 1.07mg||53.4%|
|Vitamin C 5.67mg||9.4%|
|Vitamin D 0IU||0%|
|Vitamin E 1.07mg||3.6%|
|Vitamin K1 31.23µg||39%|
|Folic Acid 0µg|
|Pantothenic acid 0.18mg||1.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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