Red Kale microgreens have a nutty, mild and slightly peppery flavour that pairs beautifully with creamy, mild ingredients. This easy, protein-rich toast is perfect for lunch, brunch, or a quick plant-based dinner — with a fresh crunch from the microgreens as the hero.
Ingredients:
4 slices of sourdough, toasted
1 can chickpeas, drained and rinsed
1–2 tbsp tahini or olive oil
1 tbsp lemon juice
Pinch of smoked paprika
1 small garlic clove, minced
Salt & pepper, to taste
1 avocado, sliced (optional)
1 mat of red kale microgreens
Optional toppings: chilli flakes, feta, any toasted nuts or seeds.
Instructions:
- Toast the chickpeas in a pan for about 5 mins with olive oil, salt and pepper. Towards the end of cooking, add the minced garlic.
- In a bowl, mash chickpeas with a fork. Add tahini (or olive oil), lemon juice, paprika and salt and pepper to taste. Mix until combined.
- Assemble: Spread each toast with smashed chickpeas. Top with sliced avocado, and your favourite toppings, then pile high with red kale microgreens.
