Ingredients

1 x 400g H&B chickpeas, drained and rinsed
2 x eggs
1 tbsp za'atar, plus extra to serve
1 tbsp Odysea olive oil
150g peas (fresh or defrosted from frozen)
2 tbsp Sunita tahini
2 tbsp H&B nutritional yeast
Juice and zest of 1 lemon
4 slices of wholemeal sourdough bread, toasted
10g parsley, finely chopped

Dr Rupy's green chickpeas on toast

Name: Dr Rupy's green chickpeas on toast
Cook time: 25 minutes
Total time: 25 minutes
Yield: 2
Ingredients: 1 x 400g H&B chickpeas, drained and rinsed; 2 x eggs; 1 tbsp za'atar, plus extra to serve; 1 tbsp Odysea olive oil; 150g peas (fresh or defrosted from frozen); 2 tbsp Sunita tahini; 2 tbsp H&B nutritional yeast; Juice and zest of 1 lemon; 4 slices of wholemeal sourdough bread, toasted; 10g parsley, finely chopped

25 minutes

Beginner

Start your day with some extra Plant Points with this recipe from TV’s favourite GP, Dr Rupy Aujla – exclusively created for H&B

You might not think of putting chickpeas on toast, but this is actually really easy and delicious – as well as a way to bring more plants to your diet. Plus, it's high in fibre (something most of us are lacking), so swerve the baked beans, say hello chickpeas and then head over to our gut health guide for more ideas.

Ingredients

1 x 400g H&B chickpeas, drained and rinsed
2 x eggs
1 tbsp za'atar, plus extra to serve
1 tbsp Odysea olive oil
150g peas (fresh or defrosted from frozen)
2 tbsp Sunita tahini
2 tbsp H&B nutritional yeast
Juice and zest of 1 lemon
4 slices of wholemeal sourdough bread, toasted
10g parsley, finely chopped

Nutritional information

Per	100g	Serving (419g)
Energy (Kj)	750 kJ	3141 kJ
Energy (kcal)	179 kcal	749 kcal
Fat	5.9g	25g
of which saturates	1g	4.3g
Carbohydrates	20g	82g
of which sugars	1.6g	6.5g
Fibre	6.4g	27g
Protein	8.3g	35g
Salt	0.21g	0.9g

Explore related topics

Nutrition

Step 1

Preheat the oven to 200°C fan and line a baking tray with baking paper

Step 2

Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen towel. Add the za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake for 20 minutes until crispy

Step 3

Meanwhile, blend the peas, two tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a bullet blender until it becomes into a smooth green paste. Add more water if needed to help it blend properly

Step 4

Heat some olive oil in a frying pan and fry two eggs to your liking e.g. sunny side up, over easy, over well

Step 5

Spread onto the toasted bread, top with the crispy chickpeas, remaining tahini, a sprinkle of za’atar and the lemon zest and finish with the chopped parsley