White Bean Artichoke Basil Toasts #breakfast #vegetarian

White Bean Artichoke Basil Toasts #breakfast #vegetarian

These little toasts are heaped high with the most basic, summery, 10 minute artichoke + spinach + chickpea serving of mixed greens that is fundamentally an open welcome for all of your crisp summer herbs.

The acidic tang of the artichokes and the lemon in addition to the smooth, smooth, rich kind of the olive oil and the freshness of the basil with some split dark pepper over the entire thing? Ugh. These are the irresistible kinds of summer.

It's solid, it's simple, and it requires no stove or broiler time at all, so clearly I make basil toasts week after week since it's simply that straightforward and that fundamental.

Also try our recipe Mozzarella Cheese Sandwich with Roasted Red Pepper

White Bean Artichoke Basil Toasts #breakfast #vegetarian


White Bean Artichoke Basil Toasts – a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan.

INGREDIENTS

  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread, toasted


INSTRUCTIONS

  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.


NOTES
If you’re going to save some of the mixture for later, save the spinach separately and add it in just before serving, otherwise it will start to get soggy in the fridge.
For the nutrition label, I used 1/3 cup olive oil and 1/2 teaspoon salt.

Read more our recipe Easy Meal Prep Keto Taco Salad

Source : https://bit.ly/2R9I7gJ

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