Indian style chickpea toasties
(at time of publication)
- 125g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 100g cherry tomatoes, chopped
- 2 green onions, sliced thinly
- 1 tbsp chopped coriandercilantroX
- ½ tsp ground cumin
- spray olive oil
- ¼ cup (25g) ricotta
- 30g baby spinach leaves
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1 Place chickpeas in a medium bowl; roughly mash with a fork. Add tomatoes, green onion, coriander and cumin; stir to combine. Season.
2 Lay a sheet of baking paper on a chopping board; top with bread slices. Lightly spray slices with olive oil. Turn 2 slices so the oiled side faces down; spread with ricotta and top with chickpea mixture and spinach. Sandwich with the remaining bread slices, oiled-side up.
3 Preheat a sandwich press. Toast sandwiches in hot sandwich press for 3 minutes or until golden and crisp.
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 1.4g
Dietary fibre 6.4g
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