Nica Chick Orgasmic Chickpeas Bruschetta

1. Pulse half the chickpeas in a food processor with the olive oil. Mix remaining ingredients together.

2. Season to taste with pepper.

3. Salt if desired just do taste because the olives, capers and canned chickpeas have lots of sodium.

4. Marinate for at least 30 minutes in the refrigerator.

5. Spread on sliced Crusty grilled Ciabatta bread.

6. Garnish with additional olive oil and fresh herbs.

7. Optional:

8. Stuff into endive.

9. Top cucumber slices.

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Nutrient	Quantity
Total fats	78.3806 g
Protein	82.2018 g
Carbohydrates	255.1432 g
Energy	2002.4973 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8243 g
Water	68.0651 g
Aspartic acid	9.6985 g
Calcium, Ca	238.6673 mg
Lutein + zeaxanthin	7.327 g
Fiber, total dietary	49.166 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	164.4055 g
Niacin	6.2306 mg
Vitamin A, RAE	12.847 g
Arginine	7.7669 g
Riboflavin	0.8575 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.1692 g
Glutamic acid	14.4391 g
Sodium, Na	98.758 mg
Fatty acids, total saturated 16:1 undifferentiated	0.727 g
Total lipid (fat)	78.3806 g
Manganese, Mn	85.2615 mg
Fructose	0.4645 g
Proline	3.3977 g
Fatty acids, total saturated 16:0	8.1484 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.2302 g
Choline, total	399.6572 mg
Sugars, total	44.0044 g
Serine	4.1466 g
Fatty acids, total saturated 10:0	0.0063 g
Fatty acids, total saturated 18:0	1.4028 g
Vitamin B-6	2.1695 mg
Selenium, Se	0.1078 g
Ash	11.5472 g
Fatty acids, total saturated 18:1 undifferentiated	44.0229 g
Pantothenic acid	6.4071 mg
Phenylalanine	4.4151 g
Copper, Cu	2.6385 mg
Betaine	0.064 mg
Thiamin	1.9233 mg
Methionine	1.0804 g
Iron, Fe	17.9595 mg
Carbohydrate, by difference	255.1432 g
Phosphorus, P	1016.1908 mg
Folate, total	2236.434 g
Tocopherol, gamma	0.4482 mg
Alanine	3.5307 g
Valine	3.4627 g
Fatty acids, total saturated 18:2 undifferentiated	15.8104 g
Glycine	3.4311 g
Glucose (dextrose)	0.499 g
Fatty acids, total saturated 14:0	0.0375 g
Zinc, Zn	11.1007 mg
Isoleucine	3.5299 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	16.6349 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	5.8634 g
Tocotrienol, alpha	0.004 mg
Vitamin A, IU	286.9315 IU
Folate, DFE	2236.434 g
Tryptophan	0.8016 g
Vitamin C, total ascorbic acid	28.6602 mg
Phytosterols	121.351 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	2.0497 g
Vitamin K (phylloquinone)	68.5764 g
Fatty acids, total saturated	9.9027 g
Histidine	2.2656 g
Fatty acids, total monounsaturated	44.9878 g
Threonine	3.0666 g
Folate, food	2236.434 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	11.0943 mg
Magnesium, Mg	321.07 mg
Lysine	5.5124 g
Potassium, K	2930.28 mg
Cystine	1.1165 g
Fluoride, F	0.11 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.25 cup	477.36	0	54
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Red bell pepper	0.25 cup	0	0	0
Garlic Clove	1	0	0	0
Basil	1 generous	0	0	0
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
red pepper flake	0	0	0	0
garbanzo bean	2 cups	1512	251.8	24.16
red onion	1 tablespoon	4	0.934	0.01
black olive	1 tablespoon	0	0	0
flat leaf parsley	1 generous	0	0	0
green olive	1 tablespoon	0	0	0
sun tomato	1 tablespoon	0	0	0