Mozzarella and Pesto Chickpeas on Sourdough Toast

Mozzarella and Pesto Chickpeas on Sourdough Toast: Submitted by: john | Date Added: 8 mrt 2021 Ingredients:

Servings: 2
Total Time: 15mins

1 (14½ ounces) can chickpeas (drained and rinsed, divided)
Zest of 1 lemon
2 tbsp ready-made, jarred green pesto
4 jarred sundried tomatoes (drained and chopped)
Salt and freshly ground black pepper
4 slices of sourdough
1 large clove of garlic (peeled)
½ ball mozzarella cheese (torn)
Basil leaves (to serve, optional)

Cooking Instructions:

Tip half of the canned chickpeas into a mixing bowl, and with a potato masher, mash.
Stir in the lemon zest and green pesto, followed by the remaining whole
chickpeas and sundried tomatoes. Season the mixture to taste with salt and freshly ground black pepper.
Rub the slices of sourdough bread on both sides with the garlic clove.
Toast the sourdough bread on both sides until golden.
Spoon the chickpea-tomato mixture along with the torn mozzarella on one side of each toasted slice of bread.

Garnish with basil leaves, and serve.