Mozzarella & pesto chickpeas on toast

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

lunchsupperchickpeaseasysummer

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2

Nutritional Information

Calories:497 kcal

Carbohydrate:56 g

Fat:18 g

Dietary Fiber:10 g

Protein:23 g

Saturated Fat:6 g

Sodium:1.7 mg

Sugar:4 g

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

1/2 ball vegetarian mozzarella torn

basil leaves, to serve (optional)

Instructions

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.

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