Bruschette with Chickpea Purée and Arugula

Ingredients

• 6 servings arugula salad chopped
• 6 loaf of bread from 1 round country (3/4-inch-thick) (7- to 8-inch)
• 19 ounce chickpeas rinsed drained canned (2 cups)
• 1.5 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 0.3 cup water 

Equipment

• food processor
• baking sheet
• oven

Directions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil.
3. Bake until golden, about 12 minutes.
4. 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).
5. Spread toasts with chickpea purée and serve topped with arugula salad.