4 Serving
Breakfast
Smashed Chickpea Toasts
with Pesto Tomatoes
We take toast to the next level with smashed chickpeas, tahini, and lemon. Juicy tomatoes and earthy basil pesto add bold flavor to this simple breakfast.
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
230
FAT
13g
CARBOHYDRATES
22g
PROTEIN
8g
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INGREDIENTS
- 6 oz organic chickpeas
- 2 tbsp tahini
- 1 lemon, zested and juiced (divided)
- 1 Roma tomato, diced
- 1/4 cup vegan basil pesto
- 4 slices sourdough bread
- Salt
- Pepper
Allergens: sesame, tree nuts (pine nut), wheat
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
230
FAT
13g
CARBOHYDRATES
22g
PROTEIN
8g
Get Recipes Delivered
INSTRUCTIONS
1
Make the chickpea spread and pesto tomatoes
In medium bowl, mash chickpeas with back of fork until few whole beans remain. Stir in tahini, lemon juice, and a pinch of salt and pepper. In small bowl, toss together tomatoes, pesto, and a pinch of salt and pepper.
2
Assemble toasts and serve
Toast sourdough. Divide chickpea spread between sourdough and top with pesto tomatoes. Sprinkle with lemon zest.
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