Mozzarella & pesto chickpeas on toast
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Mozzarella & pesto chickpeas on toast

By Esther Clark

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

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 497
  • fat 18g
  • saturates 6g
  • carbs 56g
  • sugars 4g
  • fibre 10g
  • protein 23g
  • salt 1.7g

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)

Method

  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.

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