- 400g can chickpeas, drained and rinsed
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 4 sundried tomatoes from a jar, drained and chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 medium sourdough slices
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 1 large garlic clove
- ½ ball vegetarian mozzarella, torn
- basil leaves, to serve (optional)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
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.