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| Main ingredients | Chickpeas, Sourghdough bread slices, Tahini, Garlic, Crushed black peppercorns, Extra virgin olive oil, Onion, Tomato, Green chillies, Fresh coriander leaves, Mixed coloured capsicums, Lemon juice, Assorted lettuce leaves, Fresh parsley |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 6-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups boiled chickpeas
- 4 toasted sourdough bread slices
- 2 tablespoons tahini
- 5-6 garlic cloves
- Salt to taste
- Crushed black peppercorns to taste
- 2-3 tablespoons extra virgin olive oil
- 2-3 tablespoons chopped onions
- 2-3 tablespoons chopped tomatoes
- 2 green chillies, chopped
- 2 tablespoons chopped fresh coriander leaves
- 2-3 tablespoons chopped mixed coloured capsicums
- 1 tablespoon lemon juice
- Assorted lettuce leaves as required
- Fresh parsley sprigs for garnish
Method
- Put chickpeas into a grinder jar, add tahini, garlic, salt, crushed black peppercorns and extra virgin olive oil and grind to a coarse paste.
- Transfer into a bowl, add onions, tomatoes, green chillies, coriander leaves, capsicums and lemon juice and mix well.
- Place the bread slices on worktop, arrange some lettuce leaves on each slice and top up with generous portion of chickpeas mixture.
- Arrange them on a serving plate, garnish with parsley sprigs and serve.
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