White Bean Artichoke Basil Toasts
These vibrant vegan toasts are a speedy lunch option, ready in just 20 minutes. A crumbly white bean and garlic base is combined with chopped artichoke hearts, fresh basil ribbons, lemon juice and olive oil. The mixture is piled onto toasted whole wheat bread with a handful of fresh spinach added just before serving for a crisp, satisfying meal.
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
Method
- Place the garlic, chickpeas and roughly half the basil leaves into a food processor. Pulse the ingredients until they reach a fine, crumbly texture.
- Slice the rest of the basil into thin ribbons and chop the artichoke hearts. In a bowl, combine the processed chickpea mixture with the lemon juice, olive oil, salt, pepper and the chopped artichokes. Mix well and adjust the seasoning if needed.
- Just before you are ready to serve, fold the fresh spinach or greens into the mixture. Spoon the salad onto the pieces of toasted whole wheat bread.
Nutrition (per serving)
Sodium353 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorPinch of Yum
