Air Fryer
Crispy chickpeas on green toast
You get a double legume hit with this easy breakfast recipe. Tahini is a wonderfully rich source of calcium and protein. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work like dill, coriander or chives.
Ingredients:
- 400g tin chickpeas
- 1 tbsp za'atar
- 1 tbsp olive oil
- 150g/5oz peas (fresh or defrosted from frozen)
- 4 tbsp tahini
- 2 tbsp nutritional yeast
- 1 lemon, grated zest and juice
- 4 slices of sourdough bread, toasted
- small bunch fresh parsley, finely chopped
- handful pea shoots, roughly chopped (optional)
Directions:
- Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.)
- Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.
- Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy.
- Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste.
- Add more water if needed to help it blend properly.
- Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest.
- Finish with the chopped parsley and pea shoots, if using.