Description
A quick and nutritious dish featuring creamy chickpeas and fresh vegetables served on toasted bread, perfect for busy evenings.
Ingredients
Scale
- 2 large tomatoes, ripe but firm
- 1 large cucumber, thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 can (15 oz) cannellini or chickpeas, rinsed and drained
- 1 bunch of basil or parsley, leaves picked
- 4 cups mixed salad greens or baby spinach
- 1 cup plain Greek yogurt or labneh
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 1 teaspoon ground cumin or smoked paprika
- Salt and pepper to taste
- Crusty bread or warmed flatbreads, to serve
Instructions
- Toast slices of bread in a skillet over medium heat until golden brown, about 1-2 minutes per side.
- In a bowl, mash half of the chickpeas with a fork; add Greek yogurt, lemon zest, olive oil, and spices. Stir until creamy.
- Toss cucumber, tomatoes, and red onion with lemon juice, salt, and herbs in another bowl.
- Spread chickpea-yogurt mixture on toasted bread, top with vegetable mixture, and scatter remaining chickpeas and herbs.
- Serve immediately with extra lemon wedges and a light salad on the side.
Notes
Great for meal prep! Store chickpea mixture in the fridge, and toast bread fresh when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg