Edamame, Chickpea and Pea Smash on Toast

Ingredients

• 400 g chickpeas, drained and rinsed (1 tin)
• 1 cup edamame (heated through)
• 1 cup peas (thawed)
• 1 garlic (clove)
• 2 tbsp lemon juice (More to taste)
• 3 tbsp runny tahini
• 4 tbsp nutritional yeast
• 0.25 cup sun-dried tomatoes, chopped
• salt (Big pinch; season to taste)
• black pepper (To taste; more for serving)
• 6 slices wholemeal toast (2 slices per serving; toast, or use in a sandwich)
• chilli flakes (Optional topping)
• olive oil (Optional drizzle)

Steps

1. 1

   Bring a pot of water to a boil. Add the edamame and peas and cook for 2–3 minutes.

2. 2

   Drain the edamame and peas, then rinse them under cold water to cool.

3. 3

   Add the chickpeas, cooled edamame and peas, garlic, lemon juice, tahini, nutritional yeast, salt and black pepper to a food processor. Blend until smooth while retaining a little texture.

4. 4

   Mix the chopped sun-dried tomatoes through the blended mixture. Taste and adjust with salt, pepper and more lemon juice as needed.

5. 5

   Transfer the smash to a sealed container and store it in the refrigerator until ready to serve.

6. 6

   Serve a generous amount on toasted wholemeal bread or in a sandwich. Add chilli flakes, an olive-oil drizzle and more black pepper if desired.

Notes

The author reports that the recipe makes 3 generous servings and is ready in under 10 minutes. Per serving including 2 pieces of wholemeal bread: 27 g protein, 16 g fibre and 7 mg iron. Amounts for salt, black pepper and optional toppings are not specified.

Nutrition per serving

• breakfast
• lunch
• vegan
• plant-based
• high-protein
• high-fibre
• quick
• no-cook assembly