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Mozzarella & pesto chickpeas on toast served on a plate

Mozzarella & pesto chickpeas on toast

A star rating of 4 out of 5.6 ratingsRate
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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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal497
fat18g
saturates6g
carbs56g
sugars4g
fibre10g
protein23g
salt1.7g
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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.

Recipe from Good Food magazine, August 2019

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Overall rating

A star rating of 4 out of 5.6 ratings
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