CHICKPEA SALAD CROSTINI

SERVES 4 PORTIONS

1 baguette, cut into 12 slices

2 tbsp extra virgin olive oil

1 425g (15oz) can chickpeas, drained and rinsed

1 425g (15oz) can black beans, drained and rinsed

1 227g (8oz) can corn, drained, and rinsed

1 4-ounce can black olives, drained and sliced

1 tbsp fresh lime juice

2 tsp flaxseed meal

1 tsp ground cumin

1⁄4 tsp chili powder

1⁄4 tsp onion powder

1⁄4 tsp salt

Fresh thyme, for garnish

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 10.2g (2g S.Fat)
Carbs: 112.2g
Protein: 9.2g
Sugar: 81.1g
Sodium: 167mg

METHOD

CROSTINI TOASTS:
Place the bread slices on a baking sheet and set aside. Brush each slice of bread lightly with oil. (The new silicone brushes are excellent for this, and they are very easy to clean.) Preheat the broiler for the baking sheet. Nothing else should be done. Just stand there and keep an eye on the bread to make sure it doesn't burn. It only takes a few minutes. Remove the sheet from the oven when the toasts are lightly browned. You can make these ahead of time and store them in the fridge for later use.

TO ASSEMBLE:
Combine all the remaining ingredients, except the thyme, in a large mixing bowl.

Just before serving, top each toast with the chickpea mixture. Garnish with fresh thyme, if desired.