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Mozzarella & pesto chickpeas on toast

Mozzarella & pesto chickpeas on toast served on a plate

Mozzarella & pesto chickpeas on toast

Name: Mozzarella & pesto chickpeas on toast
Prep time: 10 min
Total time: 10 min
Yield: 2
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)

Esther Clark

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Serves 2

Easy

Prep: 10 mins

No cook

A star rating of 4.4 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal497
fat18g
saturates6g
carbs56g
sugars4g
fibre10g
protein23g
salt1.7g

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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A star rating of 4.4 out of 5.10 ratings

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