Mozzarella & pesto chickpeas on toast served on a plate

Mozzarella & pesto chickpeas on toast

By Esther Clark
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(2 ratings)
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Prep: 10 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal497
  • fat18g
  • saturates6g
  • carbs56g
  • sugars4g
  • fibre10g
  • protein23g
  • salt1.7g
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Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 4 sundried tomatoes from a jar, drained and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 medium sourdough slices
    Sourdough

    Sourdough

    sow–er-doh

    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)
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

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