Crispy chickpeas on green toast recipe
 You get a double legume hit with this easy breakfast recipe. Tahini is a wonderfully rich source of calcium and protein. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work like dill, coriander or chives. 400g tin chickpeas1 tbsp za'atar1 tbsp olive oil150g/5oz peas (fresh or defrosted from frozen)4 tbsp tahini2 tbsp nutritional yeast1 lemon, grated zest and juice4 slices of sourdough bread, toastedsmall bunch fresh parsley, finely choppedhandful pea shoots, roughly chopped (optional) 400g tin chickpeas 1 tbsp za'atar 1 tbsp olive oil 150g/5oz peas (fresh or defrosted from frozen) 4 tbsp tahini 2 tbsp nutritional yeast 1 lemon, grated zest and juice 4 slices of sourdough bread, toasted small bunch fresh parsley, finely chopped handful pea shoots, roughly chopped (optional) Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.)Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy.Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste.Add more water if needed to help it blend properly.Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest.Finish with the chopped parsley and pea shoots, if using. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Add more water if needed to help it blend properly. Add more water if needed to help it blend properly. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Finish with the chopped parsley and pea shoots, if using. Finish with the chopped parsley and pea shoots, if using.