"Brush it, take it to the top, do the dip, then do the salsa for this refreshing Tapas."

Bruschetta de Garbanzos / Des Milles - Iles.

Mix in the coarse-chopped garbanzos, fine-chopped kale (blanched), fine-chopped persil, fine-chopped cherry tomatoes, minced garlic and minced sun-dried tomatoes. Then mix in the prepared or powdered Dijon mustard, finally tossing in liquids of olive oil, lemon juice and dissolved chicken buillon base [e. g. Knorr (R)] and finally seasoning with salt and pepper. Take from bowl and top on medium toasted French crusty bread in the oven brushed with olive oil and roasted garlic halves.

Also try humus de garbanzos with Thousand Island Dressing, cheese, roasted bell peppers, paprika and roasted garlic dip.