Sprouted Rye & 12 Grains Fava Bean Bruschetta

What You'll Need:

• 2 cups fava beans, cooked until just tender.
• 1 cup canned chickpeas, drained and rinsed
• 2 ribs of celery, finely chopped
• 1 radish, cut into matchsticks
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt & pepper
• 6 slices Stonemill Bakehouse Sprouted Rye & 12 Grains bread, toasted

What You'll Need To Do:

• In a medium-sized bowl, combine the fava beans, chickpeas, celery and radish and toss gently to combine.
• In a small bowl, whisk together the lemon juice and olive oil with the salt and pepper to create the vinaigrette.
• Toss the bean mixture with the vinaigrette and stir to coat well, adjusting the seasoning to taste.
• Top each slice of toasted Stonemill Bakehouse Sprouted Rye 12 Grains with approximately ½ cup of the bean mixture. Serve.