2 slices of Albany Multigrain Brown
60ml of your favourite beetroot pesto
Lemon wedge/ juice
Butter or margarine (optional)
125ml chickpeas drained
5ml paprika
5ml cumin
Salt and pepper to taste
15ml olive oil
60ml grated mozzarella
Handful of rocket
Butter the slices of bread (optional)
Spread with pesto and a squeeze of lemon
Top with the rocket, mozzarella, and roasted chickpeas
For the roasted chickpeas:
Toss with paprika, cumin, olive oil, salt and pepper and roast in a 180C oven for 25 minutes or until golden and crispy
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