I love it when some ideas can work in many different situations and still be delicious and impressive. This is exactly what goes for this quick recipe with chickpeas, which works as an appetizer at a dinner table and as a snack, treat or even side dish in an every-day situation.
At the same time, it’s high in fibre, just what you need for your gut microbiome and your immune system, and provides us with plant-based protein in one super tasty bite.
250 gr chickpeas
5-6 slices of whole wheat bread
1 tbs of extra virgin olive oil
½ cup of lemon juice
6-7 sun-dried tomatoes (optional)
Soak the chickpeas overnight. The next day, boil them in a large pot with salted water for about 1 to 1.5 hours, skimming.
When they’re cooked, place them in a bowl and sprinkle with salt, pepper, lemon juice, extra virgin olive oil and chopped parsley, which you have previously washed well. If you like, you can also add chopped sun-dried tomatoes.
On a piece of parchment paper, spread the bread slices. If you like, you can flavour them with garlic for extra flavor. Remove from the oven and spread the chickpea mixture on top.
Sprinkle with a little more parsley and olive oil and serve.
You can melt the chickpea mixture with a fork or in a blender to create a paste to spread on your bun. Try both versions and see what you like best.