Description
A vibrant and nutritious smashed pesto chickpeas toast, combining creamy chickpeas blended with fragrant pesto and fresh herbs, layered over garlicky toasted bread with fresh spinach and shaved carrot, finished with a drizzle of olive oil and a sprinkle of za’atar for an extra burst of flavor. Perfect for a quick, wholesome breakfast or a light lunch.
Ingredients
Chickpeas and Pesto Mix
- 1 can chickpeas (about 15 oz)
- 2 tbsp pesto sauce
- Handful fresh herbs (parsley, green garlic, basil, or mix)
Toast and Toppings
- 2 slices bread
- 1 clove garlic
- Handful spinach
- 1 carrot, shaved
- Olive oil, to top
- Za’atar, to top
Instructions
- Mash Chickpeas: Drain and rinse the chickpeas, then roughly mash them with a potato masher or fork until broken down but still a bit chunky for texture.
- Mix with Pesto and Herbs: Add the pesto sauce and the fresh herbs to the mashed chickpeas; stir thoroughly to distribute the flavors evenly.
- Prepare Toast: Heat the bread slices until toasted to your preference; then rub each slice with the cut side of the garlic clove to impart a subtle garlic flavor.
- Assemble the Toast: On each garlic-rubbed toast, layer fresh spinach leaves first, then add the shaved carrot over the spinach for crunch and sweetness.
- Add Chickpea Mixture: Spoon and spread the smashed pesto chickpeas evenly on top of the vegetables.
- Finish and Serve: Drizzle olive oil generously over the assembled toast and sprinkle za’atar on top for an aromatic and flavorful finish. Serve immediately and enjoy!
Notes
- Use fresh homemade or store-bought pesto for convenience.
- You can substitute the fresh herbs based on availability or preference.
- Za’atar adds a Middle Eastern tangy flavor, but you can use everything bagel seasoning as an alternative.
- For a gluten-free option, use gluten-free bread.
- Serve this toast warm for best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack, Light Meal
- Method: Stovetop
- Cuisine: Mediterranean
