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Crispy chickpeas on green toast

• Dr Rupy Aujla

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

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You get a double legume hit with this easy breakfast recipe that counts as your beans, greens and seeds for the day

Vegan

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Try our crispy chickpeas on green toast, then try miso chickpeas and avocado on toast, spicy chickpea, potato and filo slice or chickpea cookie dough.

Tahini is a wonderfully rich source of calcium and protein, that will keep you satiated and nourished. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work and the za’atar gives herbaceous, spicy flavour to the chickpeas.
Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us.

Crispy chickpeas on green toast recipe

Ingredients

Nutrition

• 400g tin of chickpeas

  drained and rinsed

• 1 tbsp za’atar

  plus extra to serve

• 1 tbsp olive oil

• 150g peas

  (defrosted if frozen)

• 4 tbsp tahini

• 2 tbsp nutritional yeast

• 1 lemon

  zested and juiced

• 4 slices of spelt sourdough

  toasted

• 10g parsley

  finely chopped

• 20g pea shoots

  roughly chopped (optional)

Nutrition: per serving

• fibre19.1g
• protein35.2g

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Method

• step 1

  Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking paper.

• step 2

  Spread out the chickpeas onto the baking tray and dry thoroughly with kitchen paper. Add the za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake for 20 mins until crispy.

• step 3

  Meanwhile, blend the peas, 2 tbsp of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a blender into a smooth green paste. Add more water if needed to help it blend properly.

• step 4

  Spread onto the toasted sourdough, top with the chickpeas, remaining tahini, a sprinkle of za’atar and the lemon zest, and finish with the chopped parsley and pea shoots, if using.

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Authors

Dr Rupy Aujla

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