Move over avocados, West Coast-based Salt & Honey’s Garlicky Chickpea Toast is topping the list of the easiest and most nutritious breakfasts. Always ripe, never $5 each, fiber-rich and packing 10 times the protein as the mighty avo, chickpeas are what you didn’t know your meatless morning meal routine was missing. Bright and herby, add #chickpeatoast to your AM rotation and go out with a bang for National Breakfast Month (September) with the following recipe:
Garlicky Chickpea Toast with Lemon Yogurt
Ingredients
- 1 7oz container plain Greek yogurt
- Zest from two lemons, divided
- 1/3 cup lemon juice, divided
- Salt and pepper
- ¼ cup extra-virgin olive oil
- 3 cloves of garlic, minced
- ½ cup dried chickpeas, rehydrated
- 1 bunch of asparagus, cut into 1/2 -inch pieces
- ½ teaspoon red pepper flakes
- ¼ cup finely chopped fresh herbs (parsley, chives, basil, mint, etc.)
- Sliced crusty bread, toasted
INSTRUCTIONS
STEP ONE: In a small bowl combine yogurt, 2 tablespoons lemon juice, zest from one lemon and a
pinch of salt and pepper. Set aside.
STEP TWO: Heat olive oil in a saucepan over medium heat, add garlic and cook for one minute until
fragrant. Add chickpeas and asparagus and cook, stirring occasionally, until asparagus is
just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh
herbs.
STEP THREE: Spread a dollop of yogurt onto a piece of toasted bread. Top with a heaping spoonful of
chickpea mixture. Finish with a pinch of salt and pepper.
TIME TO EAT: Chickpea mixture is great served hot or cold.