Smashed chickpea bruschetta

Smashed chickpea bruschetta

2 Points

• 125g can chickpeas, rinsed, drained
• 1 tsp fresh lemon juice
• 1 tsp tahini
• 50g cherry tomatoes, quartered
• 1 tbsp chopped fresh continental parsley
• 1/2 tsp extra virgin olive oil
• 1 slice wholegrain bread, toasted
• Lemon wedge, to serve

• Step 1
  Place chickpeas in a small bowl with the lemon juice and tahini. Mash with a fork, leaving some texture. Season.
• Step 2
  Combine tomatoes, parsley and oil. Spread chickpea mixture over toast. Top with tomato salad. Serve with a lemon wedge.