Crispy chickpeas on green toast
Serves 2
Easy
Prep:
Cook:
You get a double legume hit with this easy breakfast recipe that counts as your beans, greens and seeds for the day
Skip to ingredients
- 400g tin of chickpeasdrained and rinsed
- 1 tbsp za’atarplus extra to serve
- 1 tbsp olive oil
- 150g peas(defrosted if frozen)
- 4 tbsp tahini
- 2 tbsp nutritional yeast
- 1 lemonzested and juiced
- 4 slices of spelt sourdoughtoasted
- 10g parsleyfinely chopped
- 20g pea shootsroughly chopped (optional)
Nutrition: per serving
- fibre19.1g
- protein35.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking paper.
step 2
Spread out the chickpeas onto the baking tray and dry thoroughly with kitchen paper. Add the za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake for 20 mins until crispy.
step 3
Meanwhile, blend the peas, 2 tbsp of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a blender into a smooth green paste. Add more water if needed to help it blend properly.
step 4
Spread onto the toasted sourdough, top with the chickpeas, remaining tahini, a sprinkle of za’atar and the lemon zest, and finish with the chopped parsley and pea shoots, if using.
