Crispy Chickpeas on Green Toast | olivemagazine
You get a double legume hit with this easy breakfast recipe that counts as your beans, greens and seeds for the day
Ingredients
- 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)
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