Cucumber Chickpea Bruschetta. Does that recipe title intrigue you? It’s my latest attempt at a healthier snack option. It’s even appetizer-worthy!
I suspect we all know how to serve up healthier snacks but let’s face it, we get bored with the seemingly mundane apples, bananas, baby carrots, celery sticks, and the like. We want something more inventive.
We want a snack that appeals to all our senses and excites us just a little bit. How about Cucumber Chickpea Bruschetta? Wasn’t your interest piqued by “bruschetta” in the title? Consider the chickpea and cucumber factors and you may be even more intrigued.
Let’s talk more about what we’re looking for in our snacks. Often with healthier snacks, it’s the presentation alone that makes the snack appealing.
Take an apple, cut it into slices, arrange the slices into a pinwheel design on a plate, leave it on the kitchen counter, and I guarantee that the apple slices will magically disappear. And, that’s without the benefit of any dips or special topping.
However, if I didn’t cut the apple and place it out for public snacking, it would stay in the basket on our kitchen counter until it literally shriveled up (unless I repurposed it in my Crustless Apple Pie). I’m usually the only one who eats apples in their natural state at our house.
However, even I enjoy apple slices more than eating a whole apple. Attractive and bite-sized, with no work involved–that’s what we consumers really want in our healthy snacks.
A recent mention in Better Homes and Gardens magazine shared some ideas for chickpeas. The first was a roasted version, which used olive oil, salt, and black pepper.
As you know, I love roasted chickpeas, but I think I’ll stick with my version of Roasted Chickpeas. Two of the other chickpea ideas that were shared appealed to me though: cucumber bruschetta and spiced chickpea couscous (but remember that traditional couscous is not gluten free; be sure to get gluten-free couscous).
I decided to pull some of the ideas presented in each suggestion to come up with a healthy, yet appealing new snack, Cucumber Chickpea Bruschetta. And this recipe can be a snack or an appetizer.
Or even a meal. It’s been a perfect lighter meal during the hot summer days for us.
This Cucumber Chickpea Bruschetta is perfect for simple family snacking or elegant enough to serve as an appetizer at a dinner party. I’d even go so far as to say that one could have this bruschetta as a meal.
Plus, this recipe is naturally gluten free and also free of so many other allergens. For folks with intolerances and/or allergies, that puts tasty “bruschetta” on their table—with no baking.
And, yes, this bruschetta is even vegan. No matter what our particular eating needs are, for all of us, this Cucumber Chickpea Bruschetta, is a nice way to get in one’s veggies, fruit, and protein.
I also like the fact that it’s a cold snack. That’s very much appreciated at the moment with this heat wave we’ve been having.
In fact, Mr. GFE gave this recipe two thumbs up and said that he liked the cucumber slice as the base better than traditional bread or even crackers. He explained that the cucumber slices are so cold and juicy, one doesn’t have to keep sipping on a beverage every few seconds.
He also suggested that shrimp would be perfect on these little bruschettas. As I’ve said before, in our family, we really do think that adding shrimp makes just about any appetizer or entree better.
No shrimp was needed though as we sampled this bruschetta before eating some steamed crabs. However, this Cucumber Chickpea Bruschetta is amazingly filling.
We had to stop after only a few. I’m taking the rest to work today, and I know they’ll be well received. I hope you will give them a try and that you will enjoy them!
Cucumber Chickpea Bruschetta Recipe
This recipe is naturally gluten free and vegan (plant based) and loved by all. Really. It will surprise you how much folks love this refreshing combo of ingredients and the surprising presentation. Makes a great appetizer or filling but "light" meal. I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds. Chickpeas are much more difficult to mash by hand than black beans; I was surprised. Just mash enough to be able to place on the cucumber slice. With the remaining chunkiness and their coloring, the mashed chickpeas almost look like shredded cheddar cheese, which is not a bad thing when one is eating dairy free. We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschettas that are shown in the photo. But fresh salsa, aka pico de gallo is the better choice. Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures ... all working well together. These are very addictive for a healthy snack! Incidentally, this would be a great recipe to get the kids involved in, too. Adapted from Better Homes and Gardens magazine
Cucumber Chickpea "Bruschetta"
This recipe is naturally gluten free and vegan (plant based) and loved by all. Really. It will surprise you how much folks love this refreshing combo of ingredients and the surprising presentation. Makes a great appetizer or filling but "light" meal.
I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds.
Chickpeas are much more difficult to mash by hand than black beans; I was surprised. Just mash enough to be able to place on the cucumber slice. With the remaining chunkiness and their coloring, the mashed chickpeas almost look like shredded cheddar cheese, which is not a bad thing when one is eating dairy free.
We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschettas that are shown in the photo. But fresh salsa, aka pico de gallo is the better choice.
Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures ... all working well together. These are very addictive for a healthy snack!
Incidentally, this would be a great recipe to get the kids involved in, too.
Adapted from Better Homes and Gardens magazine
Heidi Kelly says
BRILLIANT appetizer/snack idea Shirley!! I never would have thought of this but it is perfect, especially since making GF baguettes are time consuming. I will be making these for my party this weekend!
I agree with have prepared fruits and veggies available, it definitely increases the likelihood of them being eaten. I have a mini fridge in the boys playroom that I fill with pre-sliced apples, berries, grapes and veggie sticks and assorted healthy dips. They know that they never have to ask permission to get a snack from their fridge and they gobble it all up! 😉
I love tart apple slices with Havarti cheese or nut butters, it was a snack I ate often when I was pregnant with Luke and had gestational diabetes. It’s a good balance of carbs, fiber and protein to keep one’s blood sugar stable.
Thanks for the link love and the mention of my article in the Journal of Gluten Sensitivity!
Awww, thanks, Heidi! I’m so excited that you think this bruschetta is party worthy. Can’t wait for the feedback. 🙂
Yes, fabulous idea on keeping the good stuff stocked and letting the kids eat their fruit and veggies at will. I think they are self regulating with such foods. 😉
Oooh, Havarti … you’re speaking my language. Too bad they don’t make that dairy free!
I’m really looking forward to the article, Heidi! And, BTW, I fixed my post to read “atypical” symptoms … brain fog when I was hurrying this morning.
Heidi Kelly says
I am almost dairy-free but keep hitting a wall when it comes to cheese and Greek yogurt, I’m addicted! But, as with gluten, I know I can wean off and by doing more dairy-free cooking for Luke’s eczema, I am getting closer!
I wonder if Udi’s would consider getting into the dairy-free cheese business? 😉
Heidi–“Hitting a wall” re: certain dairy foods … I so get that comment! My 30 Days to My Food Revolution is turning out to be more than 30 days … it’s a progressio though … no milk, then no ice cream, then no cheese … and so on. So again, we’re alike in this regard and each definitely getting closer. 🙂
LOL on Udi’s. They’ve done so well with the friend, who knows? If anyone could convince them, you could! 😉
What lovely, tasty & alternative more healthy appetizers,…very easy to make too!
Hi Sophie–Thank you! Yes, easy … that’s my style. 😉
Great idea! They look attractive and tasty. I’ve been looking for cucumber recipes since I am getting a bunch of them from my garden.
Hey Linda–Thanks so much. 🙂 I hope you’ll love these when you make them. If you have homegrown tomatoes, basil, etc., that’s even more of a bonus. Make according to what you have grown. Incidentally, that is my basil in my mixture. The very basil that I disovered a very furry caterpillar on today … that guy has to go—peacefully and quietly, of course. I’m thinking I’ll take him to work tomorrow and let him out on the grass by the parking lot. 😉
Great-looking appetizer! I bet those cucumbers are refreshing and delicious!
Thanks, Alta! We’re weak for cucumbers and it’s fun to top them with equally healthy toppings. 🙂
Diane-The WHOLE Gang says
You are so creative! What a great idea. I’m trying to eat more beans and I love to snack. Yeah!
Hey Diane–Thanks! I do love getting in my beans, too, and this is such a fun, flavorful snack. 🙂
Michelle Doyle says
Droooooooool!!! These look scrumptious!
Hi Michelle–Welcome to gfe! 🙂 And, many thanks! I do love it when real food looks so scrumptious. 😉
Shirley, this is a perfect recipe for our little family b-day dinner we are having for my son! He is addicted to cucumbers, and I love chickpeas in anything! Plus, my mom is here visiting and is even a bigger health nut than I – she just saw these and said, “That’s it, that is our appetizer for tonight!” I will let you know how they turn out – perfect I’m sure, especially with my Mom in the kitchen with me 😉 Great recipe!
Hey Kim–How wonderful—a BD dinner and your mom visiting! I really hope that everyone enjoys this bruschetta. They are so easy to make and toppings can be varied to taste. 🙂 Will eagerly await your review …
Shirley, these turned out awesome! Carson, my bday boy and cucumber lover, was our helper for these. He helped mash up the chickpeas and do the assembling. We used some Mango salsa on some (from Trader Joe’s), some pico de gallo that my neighbor made on others, and some smoked salmon (lox) on a few too, per my oldest son’s request. My mom and I could not pick which combo we liked best – all tasted great. Carson’s fav was the one w/mango salsa and Conner’s was the one with the lox. All the rest of the fam loved them too. If I had not been in the midst of putting on the rest of the party, I would have taken pictures of our little masterpieces! Great recipe and will be a staple for us!
Hi Kim–Oh, that’s such great news! I love all your combinations, and can certainly understand not being able to pick a favorite topping. I had the same issue with just two choices. I finished mine up as late afternoon snack yesterday and kept going back and forth on which I liked best. Not a bad position to be in, of course. 😉 I especially love that your birthday boy, and cucumber lover 🙂 , helped make them. Food always tastes so much better when we help prepare it. Anyway, all too cool. Thanks so very much for the feedback!
This is a delightful recipe, smart use of veggies, and the bruchetta style. I am adding this to the list, I am making, for July 4th recipes on Comfy Cook. You always have what I am looking for. Thanks.
Hi Chaya–What a great compliment—thank you! I’m thrilled you are adding this one to your holiday roundup–thank you, dear! 🙂
The bruschetta looks awesome!! You are SO creative!!
Hi Jenn–Wow, thanks so much! 🙂
Amy @ Simply Sugar & Gluten Free says
Shirley – Thank you from the bottom of my heart for mentioning my upcoming book here. You are such a gem. Though our friendship has been totally on-line, I have the most special place in my heart for you.
I love your healthier snack…this totally hits it right out of the park. I often use veggies as bruschetta but never thought of blogging it – you’re brilliant.
Hey Amy–It’s my pleasure to spread the good news. 🙂 Everyone will be adding your book to their wish list for sure! As I’ve said before, we have a mutual admiration club going on, and I so appreciate that and you.
Thanks for the very, very kind words on the bruschetta! Maybe you’ll blog yours in the near future … I’d love to see your combos. 😉
Heide m says
Nice post, my mouth is watering!
Hi Heide–Looks like you’re new to gfe-wecome! And, thanks for the kind words on my veggie bruschetta. 🙂
carrie @ gingerlemongirl.com says
I made a Bruchetta pasta salad last night (check out the 30 Days recipe tomorrow! yum!!) and added some cooked chicken, but I HEART chickpeas… next time I will have to use those instead & I bet with the coolness of the cucumbers this is just a fabulously yummy dish! 🙂
Ooooh, Carrie, that sounds really good! Chicken or chickpeas … both are staples in our house. Why not chicken, chickpeas, and cucumbers? Now we’re talking! LOL Mr. GFE LOVES pasta salad, so I’ll be over in a minute to check out your wonderful pasta salad. 🙂
What a perfect snack! I am looking to eat more whole nurishing foods, without sacrificing taste and texture. This totally fits the bill. I wonder what bubbie will think?!
Hi Chelsey–Thank you! I think you do a great job of sharing whole, nourishing foods, but these would surely make a nice addition to your repertoire. 😉 I hope you all like them!
Those look so lovely. Perfect for summer. I bet they’re delicious. Happy Fourth weekend! xox Karina
Hi Karina–I’m so honored that you stopped by, and shared such nice words, too–thank you so much! These bruschetta appetizers are a lovely, healthy summer treat. 🙂 Happy 4th to you, too, my dear!
Aubree Cherie says
So adorable! I definitely agree on the presentation being what its all about. I also would agree with anyone who said thats an area where I need a little work 😛 I’ll have to play off your inspiration I guess 🙂
Hi Aubree–Adorable and tasty … a key combination. 😉 I haven’t seen anything lacking in your presentations at all, dear (and I’m always inspired by your creativity), but thanks very much for the compliment. 🙂
Erin Elberson says
How did I miss this?!!?
Shirley my friend, yet another wonderful use of cucumber as a carrying vessel for something fabulous.
I’ve made chickpea hummus and dipped cucumber, but this is such a great, healthy, tasty twist.
Yum. That is all. 🙂
Hi Erin–Exactly! When the cucumber isn’t sliced and on the counter for snacking or in a simple vinaigrette salad, it’s a perfect “carrying vessel.” These are great treats. Make for guests … otherwise a few will last for several days. They are surprisingly filling, and as you said yummy. 🙂
So FRESH, colorful and healthy. Love this “bruschetta” idea. Thanks, Shirley, for being so inspirational!
Hi Lexie–So nice to see you, and thanks as always for your kind words! 🙂 I just love this bruschetta. My aunt gave me some cucumbers from her garden yesterday and I’ll be making more bruschetta for the two of us and for our support group picnic this weekend. 🙂
Sarena (The Non-Dairy Queen) says
I love chickpeas and this looks amazing especially with all the cucumbers I have to use up now! Love this idea! Have a great weekend!
Hi Sarena–Thanks, dear! This is so easy and a crowd pleaser. 🙂 Hope you have a great weekend, too!
Shirley, I love this healthy bruschetta idea that is served on cucumber rounds instead of bread. Now that cucumbers are in season, I’m looking forward to making some of your chickpea bruschetta!
Hey Jeanette–Thanks! Who needs bread , right? I do love this recipe and it’s very popular among my readers. 🙂 Hope you enjoy it, dear!
Thanks for linking-up to 5-Ingredient Mondays! I’m featuring your recipe this week 🙂 Hope to see you back!
Hey Erin–Happy to link up! I do love 5-Ingredient Mondays. 🙂 Thanks so much for featuring my Cucumber Chickpea Bruschetta!
Looks good! Bob’s not a big fan of cucumbers, but might try this with zucchini instead. Raw zucchini is actually quite good.
Shirley Braden says
Hi Genie!–Thanks! I’m sure that this bruschetta would be tasty when made with zucchini as well. I’ve used raw zucchini in salad before and enjoyed it. 🙂
This is such a pretty platter, Shirley. I’m sure it would disappear one, two three with my gang here. Your Mr. GFE’s description is making my mouth water. 🙂 Pinning for later. Thanks!
Shirley Braden says
Thanks so much, Barbara! I picked up an English cucumber yesterday so I can make this recipe again. I hope your gang enjoys them when you give them a try!