Mozzarella & pesto chickpeas on toast
10 min
Ingredients
- 400g can chickpeas
- 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
Instructions
2 steps
- 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.
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
497cal
Protein
23.0g
Carbs
56.0g
Fat
18.0g
