Bruschetta With Chickpea Puree and Chopped Arugula Salad

• For toasts
• slices bread↗6

  from 1 round country loaf (7- to 8-inch)

• olive oil↗2 tablespoons
• For topping
• chickpeas↗1

  (19 ounce) can chickpeas, rinsed and drained (2 cups)

• water↗1⁄3 cup
• olive oil↗2 tablespoons
• fresh lemon juice↗1 1⁄2 tablespoons
• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Make toasts: Put oven rack in middle position and preheat oven to 425°F.

2. 2

   Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.

3. 3

   Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

4. 4

   Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.