Crostino with chickpea cream and sun-dried tomatoes

Ingredients

For 1 serving

• Whole wheat bread30 g
• Cooked chickpeas50 g
• Lemon juice5 g
• Sun-dried tomatoes2
• Rosemaryto taste
• Saltto taste

Contains: gluten, sulphites,

Method

1. Rinse the cooked chickpeas in a sieve and drain them well.
2. Strip the rosemary needles and chop them very finely, then blend the chickpeas with the lemon juice, rosemary, a pinch of salt and a spoonful of cold water for a minute, until smooth; if it's too thick, add another splash of water.
3. Meanwhile toast the wholemeal bread in a dry frying pan over medium heat or in the toaster for 2–3 minutes per side, until crisp.
4. Cut the sun-dried tomatoes into thin strips.
5. Spread the chickpea cream on the bread and top with the sun-dried tomatoes.