Breakfast bruschetta
Serves: 2
Time to make: 5 mins
Ingredients
- 150g cherry tomatoes, quartered
- 2 x 125g cans chickpeas, drained, rinsed
- ½ large avocado (160g), diced
- ¼ cup baby basil leaves
- 1 tbsp lemon juice
- 2 tsp extra virgin olive oil
- 2 slices wholegrain bread
- 2 tsp mixed seeds, toasted, to serve
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Instructions
1 Combine tomatoes, chickpeas, avocado, 2 tbsp of basil, the lemon juice and oil in a medium bowl.
2 Toast bread until golden.
3 Divide tomato mixture between toast; sprinkle with seeds and remaining basil leaves. Season with pepper.
HFG tip
If using larger basil leaves, coarsely chop them before combining with other ingredients in step 1.
Nutrition Info (per serve)
-
Calories 422 cal
-
Kilojoules 1766 kJ
-
Protein 15.7 g
-
Total fat 23.2 g
-
Saturated fat 3.2 g
-
Carbohydrates 28.9 g
-
Sugar 3.6 g
-
Dietary fibre 17.8 g
-
Sodium 311 mg
-
Calcium 146 mg
-
Iron 0.1 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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