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Cucumber bruschetta

August 11, 2010

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Serves 4

3 small cucumbers, thinly sliced
1 can (15 ounces) chickpeas, drained
1 tablespoon olive oil
Juice of 1 lemon
Salt and pepper, to taste
1 tomato, peeled, seeded, and chopped
1 tablespoon chopped fresh basil
1. Arrange the cucumber slices on a platter.

2. In a shallow bowl with a fork or potato masher, mash the chickpeas until they are smooth. Stir in the olive oil, lemon juice, salt, and pepper.

3. Top the cucumber slices with the puree and garnish with tomato and basil. Adapted from Better Homes and Gardens