Mozzarella & pesto chickpeas on toast
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. It takes just 10 minutes to make
| Nutrient | Unit |
|---|---|
| kcal | 497 |
| fat | 18g |
| saturates | 6g |
| carbs | 56g |
| sugars | 4g |
| fibre | 10g |
| protein | 23g |
| salt | 1.7g |
Ingredients
- 400g can chickpeas , drained and rinsed
- 1 lemon , zested
- 2 tbsp fresh pesto
- 4 sundried tomatoes from a jar, drained and chopped
- 4 medium sourdough slices
- 1 large garlic clove
- ½ ball vegetarian mozzarella , torn
- basil leaves, to serve (optional)
Method
- STEP 1
Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.
- STEP 2
Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.
Goes well with
Recipe from Good Food magazine, August 2019
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