Chickpea Bruschetta with Kale Almond Pesto Recipe | Yummly

Chickpea Bruschetta with Kale Almond Pesto

EAT PLANTS. DRINK WINE
20Ingredients
40Minutes
180Calories
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Ingredients

US|METRIC
  • 1 baguette (ciabatta, or your favorite crusty bread)
  • olive oil (for brushing)
  • 1 tablespoon lemon juice (freshly squeezed, to finish, or aged balsamic vinegar)
  • fresh thyme (to finish)
  • 15 ounces chickpeas (strained and rinsed)
  • 1/2 cup olives (Ligurian, or Kalamata, roughly chopped)
  • 1 tablespoon extra-virgin olive oil (good quality)
  • 2 teaspoons lemon juice (freshly squeezed)
  • 1 teaspoon grated lemon zest (freshly)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon crushed red pepper flakes
  • salt (to taste)
  • 4 cups Tuscan kale (loosely packed, aka Lacinato or Dinosaur kale, stems trimmed and roughly chopped)
  • 1/4 cup blanched almonds (lightly toasted and roughly chopped)
  • 1/4 cup parmigiano reggiano (or similar cheese)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon grated lemon zest (freshly)
  • 1 large garlic clove (roughly chopped)
  • 1 teaspoon ground black pepper (freshly)
  • salt (to taste)
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    NutritionView More

    180Calories
    Sodium17% DV400mg
    Fat18% DV12g
    Protein10% DV5g
    Carbs5% DV16g
    Fiber12% DV3g
    Calories180Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium400mg17%
    Potassium220mg6%
    Protein5g10%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Sugars0g0%
    Vitamin A80%
    Vitamin C60%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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