Garlic Chickpea Toast with Lemon Yogurt
Looking to eat healthier in the new year? Tired of the same old thing? Time to stretch your wings and try out some new healthier recipes in 2021. I think we all could use it after indulging throughout the holiday season. Today’s guest post recipe is courtesy of Salt and Honey, a bay area catering company. You can visit their website to learn more about them.
* This post may contain affiliate links.
Move over avocados, Bay Area Catering Company Salt & Honey’s Garlicky Chickpea Toast is topping our list of the easiest and most nutritious breakfasts. Always ripe, never $5 each, fiber-rich and packing 10 times the protein as the mighty avo, chickpeas are what you didn’t know your meatless morning meal routine was missing.
Garlic Chickpea Toast with Lemon Yogurt
7 oz. container plain Greek yogurt
Zest from two lemons, divided
1/3 cup lemon juice, divided
Salt and ground black pepper
1/4 cup extra-virgin olive oil
3 cloves of garlic, minced
1/2 cup dried chickpeas, rehydrated
1 bunch of asparagus, cut into 1/2 -inch pieces
1.2 teaspoon red pepper flakes
1/4 cup finely chopped fresh herbs (parsley, chives, basil, mint, etc.)
Sliced crusty bread, toasted
In a small bowl combine yogurt, 2 tablespoons lemon juice, zest from one lemon and a pinch of salt and pepper. Set aside.
Heat olive oil in a saucepan over medium heat, add garlic and cook for one minute until fragrant. Add chickpeas and asparagus and cook, stirring occasionally, until asparagus is just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh herbs.
Spread a dollop of yogurt onto a piece of toasted bread. Top with a heaping spoonful of chickpea mixture. Finish with a pinch of salt and pepper.
Chickpea mixture is great served hot or cold.
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