Roasted Chickpea Shawarma Topped Toast
Ingredients
1 tbsp coriander
1 tbsp paprika
½ tsp cumin
½ tsp cinnamon
¼ tsp ginger
⅛ tsp cayenne
Pinch of salt and pepper
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
- Begin by preheating the oven to 200/180°C fan and line a baking tray with parchment paper.
- In a small bowl, make the shawarma spice mix by mixing coriander, paprika, cumin, cinnamon, ginger, cayenne, salt and pepper.
- 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.
- Once the chickpeas are roasted, remove them from the oven and leave them to cool slightly.
- Toast the Biona Organic Rye Bread in a toaster, then begin assembling the topped toast.
- 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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