Clover Roasted chickpeas and lentil bruschetta
Clover, Roasted chickpeas and lentil bruschetta
Recipe by: Tumi Mogoai
100g tinned chickpeas
1 tsp cumin
2 tbsp oil
Salt to taste
Red lentil spread (cal also be used as a dip for fresh veggies or on crackers)
100g red lentils (cooked)
2 tbsp cream cheese
1 tbsp lime juice
1 tbsp honey
1 tbsp parsley (chopped)
Salt and pepper to taste.
In a bowl, mix chickpeas, cumin and oil and stir. Add salt and pepper to taste.
Roast in the oven at 180°C for 15 min or until crisp but soft in the center.
In a blender, add lentils, cream cheese, lime juice, honey and parsley and blend. Add chickpea juice to get desired consistency and smoothness. Add salt and pepper to taste.
On toasted and butter bruschetta, spread lentil paste and top with roasted chickpeas.
Garnish as desired. Microgreens or edible flowers
Chickpeas- high in protein and great replacement for vegetarian and vegan diets
Lentils- high in fiber, iron and folic acid (great for expectant mothers)