Smashed chickpea bruschetta (breakfast)

INGREDIENTS

• 125g can chickpeas, rinsed, drained
• 1 teaspoon fresh lemon juice
• 1 teaspoon tahini
• 50g cherry tomatoes, quartered
• 1 tablespoon chopped fresh continental parsley
• 1/2 teaspoon extra virgin olive oil
• 1 slice wholegrain bread, toasted
• Lemon wedge, to serve

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METHOD

• Step 1
  Place chickpeas in a small bowl with the lemon juice and tahini. Mash with a fork, leaving some texture. Season.
• Step 2
  Combine tomatoes, parsley and oil. Spread chickpea mixture over toast. Top with tomato salad. Serve with a lemon wedge.