Pepper and Chickpea Salsa on Toast

Summery, fresh and full of goodness.


  • 1 white onion
  •  2 tsp extra virgin olive oil
  • 1 red pepper
  • 1 yellow pepper
  • 120g / 4.2 oz cooked chickpeas
  • 10g / 0.3 oz parsley
  • Handful of basil
  • 1 Tbsp capers
  • 2 tsp salt
  • 4 to 5 slices of sourdough bread


  1. Start by sautéing the onion in 1 Tbsp of extra virgin olive oil, add the peppers chopped and 1 tsp of salt.
  2. Cook for about 15/20 minutes then let it cool down completely.
  3. Toast the bread, and then in a bowl mix the peppers with the chickpeas, parsley, basil, capers, the remaining oil, and salt. Enjoy on top of the toast.

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Guest Blogger Francesca Minotti

I had no idea how much of a positive impact it would have on my life and most of all on the planet, and how nourished my body would feel. See all recipes by Francesca

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