Pesto smashed chickpea toasts
245 cals, 10p, 24c, 9f (per meal)
1/4 roma tomato (20g)
1 slice(s) (32g)
1 tbsp (16g)
1/2 tbsp (8mL)
1/4 can (112g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Toast the bread.
2
In a medium bowl, mash the chickpeas with a fork, leaving a few whole for texture. Stir in the lemon juice and season with salt and pepper.
3
Spread the chickpea mixture onto the toast, then top with chopped tomatoes and a drizzle of pesto. Serve.