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
Pepper and Chickpea Salsa on Toast
Summery, fresh and full of goodness.
Ingredients
- 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
Method
- Start by sautéing the onion in 1 Tbsp of extra virgin olive oil, add the peppers chopped and 1 tsp of salt.
- Cook for about 15/20 minutes then let it cool down completely.
- 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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