Mozzarella & pesto chickpeas on toast

calcium chickpeas easy fibre folate iron midweek meal mozzarella no cook recipes pesto sourdough summer

N/A

Source

Ingredients

400g can chickpeas , drained and rinsed

1 lemon , zested

2 tbsp fresh pesto

4 sundried tomatoes from a jar, drained and chopped

4 medium sourdough slices

1 large garlic clove

½ ball vegetarian mozzarella , torn

basil leaves, to serve (optional)

Method

Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.

Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.