Beany Brunch, Chickpea Recipes, Seasonal: SUMMER, Vegetarian - April 4, 2021

Roasted Tomato, Chickpea + Feta Toast

Name: Roast Tom, Chickpea + Feta Toast
Yield: 2
Cuisine: Brunch
Ingredients: 300g Tomatoes (Datterino was what Beth used, plums also workt!); 1/2 Jar chickpeas, drained; 1 tablespoon of Zhoug (You can buy this from Belazu or make your own!); 50g feta, broken up into pieces; Fresh soft herbs (basil, coriander, mint); Extra Virgin Olive oil; 2 slices of sourdough toast

HUGE thanks to the legend that is Beth from @boroughchef who let us share this #beanspo on our website for all you champs to enjoy.

Roast Tom, Chickpea + Feta Toast

Rated 5 stars by 1 users

Servings

Author:

Beth Adamson, @Boroughchef

** Please note, while the #Beanspo is from Beth, we've made educated guesses on the method. If you think we need to adapt the recipe please let us know!

Image of Roast Tom, Chickpea + Feta Toast

Ingredients

300g Tomatoes (Datterino was what Beth used, plums also workt!)
1/2 Jar chickpeas, drained
1 tablespoon of Zhoug (You can buy this from Belazu or make your own!)
50g feta, broken up into pieces
Fresh soft herbs (basil, coriander, mint)
Extra Virgin Olive oil
2 slices of sourdough toast

Directions

Cover the Chickpeas and Tomatoes in salt + pepper + olive oil + spread out evenly in a big tray. Roast in a hot oven (200 deg) for 30 minutes or until the tomatoes burst.
Assemble the toasts with layers of extra virgin olive oil, toms, crispy chickpeas, feta, herbs. Dot with blobs of Zhoug.