Toast with chickpea cream, baby spinach and sun-dried tomatoes

Ingredients

For 1 serving

• Multigrain bread2
• Cooked chickpeas80 g
• Tahini1 teaspoon
• Lemon juice1 teaspoon
• Spinach30 g
• Sun-dried tomatoes3
• Saltto taste

Contains: gluten, sesame, sulphites,

Method

1. Rinse and drain the cooked chickpeas and blend them with the tahini, lemon juice, a pinch of salt and 2–3 tablespoons of cold water until smooth and spreadable.
2. Toast the multigrain bread slices for 2–3 minutes, until crisp; meanwhile wash and dry the baby spinach and chop the sun-dried tomatoes.
3. Spread the chickpea cream on the toast and top with the spinach and sun-dried tomatoes.