Lemony smashed chickpeas with grilled zucchini on wholemeal bread

Ingredients

For 1 serving

• Whole wheat bread50 g
• Cooked chickpeas80 g
• Zucchini80 g
• Lemon juiceto taste
• Mintto taste
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten,

In season: May – September

Method

1. Heat a griddle or non-stick pan over high heat. Meanwhile, wash and trim the courgette and slice it about 3 mm thick.
2. Grill the courgette for 2 minutes per side, until soft and marked; salt it as soon as it comes off the heat.
3. Rinse and drain the chickpeas and mash them with a fork together with the oil, lemon juice, a few torn mint leaves and a pinch of salt, until you have a rustic paste.
4. Toast the wholemeal bread for 2–3 minutes, until golden, spread it with the chickpeas and top with the courgette.