Mediterranean Chickpea and Tomato Breakfast Toasts
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · Beans · vegetarian, vegan, dairy-free
340 cal
12g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 2 slices whole grain bread
- 1 can (15 oz) canned chickpeas
- 1/2 cup cherry tomatoes
- 1 tbsp olive oil
- 1 clove garlic
- 1 lemon
- 1 tbsp fresh parsley
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas. In a bowl, mash them slightly with a fork.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
- Add cherry tomatoes to the skillet and cook until they soften, about 3-4 minutes.
- Stir in the chickpeas, a squeeze of lemon juice, salt, and pepper. Cook for another 2-3 minutes to heat through.
- While the chickpea mixture cooks, toast the bread slices until golden brown.
- Divide the warm chickpea and tomato mixture evenly over the toasted bread slices.
- Garnish with chopped parsley and a drizzle of olive oil. Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.