Lemon-Herb Chickpea Toast

Name: Lemon-Herb Chickpea Toast
Total time: 12 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 thick slice sourdough bread; 3/4 cup (about 125 g) canned chickpeas, drained and rinsed; 1 teaspoon olive oil, plus a little for the toast; 1 teaspoon lemon juice; 1 tablespoon chopped parsley; 1 tablespoon plain yogurt; 1/8 teaspoon ground cumin; Salt and black pepper, to taste

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12 minTotal time

EasyDifficulty

370kcal / serving

Ingredients

For 1 serving

servings

1 thick slice sourdough bread
3/4 cup (about 125 g) canned chickpeas, drained and rinsed
1 teaspoon olive oil, plus a little for the toast
1 teaspoon lemon juice
1 tablespoon chopped parsley
1 tablespoon plain yogurt
1/8 teaspoon ground cumin
Salt and black pepper, to taste

Ingredient substitutions

Sourdough bread A thick slice of rustic whole-wheat bread
Plain yogurt An equal amount of sour cream
Parsley An equal amount of chopped cilantro
Lemon juice An equal amount of red wine vinegar

Nutrition per serving

Estimated values for 1 serving, 370 kcal

Protein15 g

Carbohydrates58 g

Fat9 g

Fiber 11 g · Sugar 5 g · Sodium 620 mg

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A crisp slice of sourdough topped with warm, lightly mashed chickpeas, bright lemon, and fresh herbs. It makes a quick, satisfying lunch or savory snack with a creamy center and crunchy edges.

Snack Mediterranean Vegetarian

Steps

Toast the sourdough until golden and crisp.
Warm the olive oil in a small pan over medium heat. Add the chickpeas and cumin; cook for 3–4 minutes, stirring, until hot and lightly golden in spots.
Mash about half the chickpeas with a fork, leaving the rest whole. Stir in the lemon juice, parsley, yogurt, salt, and pepper.
Spoon the chickpea mixture onto the toast and serve while warm.

Tips for Lemon-Herb Chickpea Toast

Choose a thick-cut slice so the topping stays put without making the center soggy.
A fork-mashed mixture should hold together while still showing plenty of whole chickpeas.
For a fuller lunch, serve with sliced cucumber or a handful of cherry tomatoes.

Drink pairing

A dry, crisp pilsner
Its clean, refreshing bitterness balances the creamy chickpeas and lively lemon.

0% option: Sparkling water with a squeeze of lemon

Storage

Store the chickpea topping separately in a covered container in the refrigerator for 3–4 days; keep the toast plain and crisp. Refrigerate within 2 hours and reheat the topping until steaming hot before serving.