Chickpea Toast With Whipped Goat Cheese And Kraut
If you're looking for a quick snack or lunch, then this chickpea toast is for you! With layers of gut-healthy ingredients, like Greek yogurt (turned into a fluffy, whipped goat cheese spread) and sauerkraut, this 15-minute recipe is as delicious as it is good for you!
Servings: 4 servings
Ingredients
Roasted Chickpeas
- 1 15-oz can chickpeas 425 g
- 1 Tbsp olive oil 15 mL
- 1 tsp smoked paprika
- ¼ tsp each salt and pepper
Whipped Goat Cheese
- 1 10-oz package soft goat cheese bring to room temperature before starting
- ½ cup plain Greek yogurt bring to room temperature before starting
- 2 Tbsp extra virgin olive oil
- 2 to 3 cloves garlic minced
To Serve
- 1 cup sauekeraut
- 8 slices bread of choice I prefer toasted ciabatta or sourdough
Instructions
- Chickpeas: Preheat oven to 400°F (204°C). Drain 1 15-oz can chickpeas and pat dry with paper towels. Toss together with 1 Tbsp olive oil then arrange in a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes, or until crispy.While still hot, sprinkle chickpeas with 1 tsp smoked paprika and ¼ tsp each salt and pepper, stirring to coat.
- Whipped Goat Cheese: While chickpeas cook, add 1 10-oz package soft goat cheese, ½ cup plain Greek yogurt, 2 Tbsp extra virgin olive oil, and 2 to 3 cloves garlic to a food processor. Blend for about a minute, until creamy.This will make more whipped goat cheese than you may need to serve, but it makes a great dip or spread! Store leftovers in the fridge for up to 1 week.
- Assemble: Spread whipped goat cheese onto toasted bread, topping with roasted chickpeas and sauekeraut.
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