Roasted Chickpea Shawarma Topped Toast

Serves: 4 Prep: 15_mins Cook: 20_mins
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As part of our Toast Around The World series, this recipe brings the vibrant spirit of Mexican street food to our Organic Chia and Flax Rye Bread. Organic black beans are gently simmered with onion, garlic, cumin, and chilli flakes, then brightened with fresh tomato salsa. Creamy homemade guacamole with avocado, red onion, coriander, and lime juice adds richness, while cherry tomatoes, red chilli, and a drizzle of sour cream bring colour and freshness. The result is a fun, nourishing slice of toast — a true fiesta of flavours that’s perfect for any time of day.

Ingredients

1 tbsp coriander

1 tbsp paprika

½ tsp cumin 

½ tsp cinnamon 

¼ tsp ginger 

⅛ tsp cayenne 

Pinch of salt and pepper

400g Biona Organic Chickpeas

4 slices of Biona Organic Rye Bread 

Hummus 

2 cucumbers, thinly sliced

Pickled red onions 

Cherry tomatoes

Fresh mint leaves

Harissa drizzle (Biona Organic Extra Virgin Olive Oil mixed with Biona Organic Harissa Relish)

Method

  1. Begin by preheating the oven to 200/180°C fan and line a baking tray with parchment paper. 
  2. In a small bowl, make the shawarma spice mix by mixing coriander, paprika, cumin, cinnamon, ginger, cayenne, salt and pepper. 
  3. Drain the Biona Organic Chickpeas and add them to the baking tray, sprinkle over the spice mix, add a drizzle of olive oil and mix to make sure the chickpeas are coated evenly - place into the oven to bake for 20 mins.
  4. Once the chickpeas are roasted, remove them from the oven and leave them to cool slightly. 
  5. Toast the Biona Organic Rye Bread in a toaster, then begin assembling the topped toast. 
  6. Start by spreading the rye bread with hummus, then top with the roasted chickpeas, thinly sliced cucumbers, pickled red onions, cherry tomatoes, fresh mint leaves and a drizzle of harissa dressing for a burst of spicy flavour. 

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