Delicious, eggs-free and soy-free cheesy mashed chickpeas toast made with sun-dried tomatoes and sourdough bread – a perfect Indian lunch for any beans & grains or tortillas lover.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 15 mins – easy
🍽 2 servings – 575 kcal per serving
|
Serving 434g |
Fat 11g |
Sat. fat 2g |
Sodium 2891mg |
|
Carbs 96g |
Fibers 6g |
Sugars 14g |
Proteins 21g |
INGREDIENTS
- 1 tsp salt
- 1 tsp black pepper
- 14 oz can of chickpeas
- 1 lemons
- 2 tbsp pesto
- 4 sun-dried tomatoes
- 4 slices sourdough bread
- 1 clove garlic
- half ball vegetarian mozzarella
- 4 basil
TOOLS
- 1 colander
- 1 zester
- 1 knife
- 1 bowl
- 1 potatoes masher
- 1 toaster tray
- 1 spoon
- 1 toaster
STEPS
Peel garlic.
Drain the can of chickpeas in a colander.
Wash chickpeas.
Zest lemons using a zester.
Drain sun-dried tomatoes in colander.
Chop the tomatoes and slice the bread . Torn the mozzarella .
Put 7 oz of chickpeas in a bowl and crush the chickpeas using a potatoes masher.
Add zest lemons, pesto, chopped tomatoes, salt and black pepper to mashed chickpeas.
Mix the bowl using a spoon for 2 minutes to get a chickpea mixture.
Rub sliced sourdough bread with peeled garlic to get a sourdough garlic bread.
Get the toaster ready.
Put sourdough bread slices in toaster. Toast for 2 minutes using the hot toaster until you get a golden brown color.
Put the chickpea mixture, torn mozzarella cheese, and basil on toasts..
It’s ready to be served !
