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Spicy Roasted Pepper and protein toast

A savory, crunchy and wholesome toast with the best of red peppers and chickpeas.
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Prep Time 20 minutes
Cook Time 10 minutes
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Roasted red pepper spread
  • 1 red pepper chopped into 6-8 pieces- can roast in oven on on stove top
  • 1/4 cup walnuts
  • 1/4 cup hemp hearts
  • 2 cherry tomatoes
  • 2 garlic cloves
  • 1/2 lime - squeezed
  • 1-2 tsp red pepper flakes- adjust per your tolerance of heat
  • salt to taste
Chickpea and greens mixture
  • 1 can chickpeas drained- rinsed well , can use fresh cooked ones too can substitute with any beans
  • 2 cups chopped kale can use spinach or chard as well
  • 8 basil leaves chopped finely
  • 1 tsp salt to taste
  • 1 tsp black pepper powder
  • 1 tsp lime juice
  • 1 tsp garlic powder
Other toppings
  • 1 asparagus roasted on stove top with sprinkle of sea salt
  • 1 cup shishito peppers roasted on stove top with sprinkle of sea salt
  • hemp hearts
  • red pepper flakes
  • pickled red onions
  • sliced cherry tomatoes

Equipment

  • Blender

Method
 

Roasted red pepper spread
  1. Start off with roasting your red pepper. You can just quarter the pepper and put it in the oven for 15 min at 400 F. This method is preferable if you plan on doing a large batch of them.
    Otherwise, on a saute pan at medium heat, add the cut red peppers and cherry tomatoes and wait till they soften. Then add 2-3 tbsp water and garlic cloves. The skin of the pepper and tomato will start to brown a bit. Then take the contents into a blender. Add the walnuts, hemp hearts, lime juice, salt and blend into a smooth paste.
Chickpea green mixture
  1. Rinse the drained canned chickpeas well. On medium heat in the same pan used to roast red peppers, add the chickpeas and chopped kale. You can use any greens instead of kale. Saute them till the leaves wilt. Add the seasonings with salt, pepper, lime juice, garlic powder. Then add chopped basil. Cover for 1 min and take the mixture to a serving bowl.
Other toppings
  1. Pick your favorite crunchy veggies. I like asparagus and shishito peppers. Which ever one you pick, just roast them in the same pan used above with a sprinkle of sea salt. Add 1-2 tbsp water to help the veggies slightly soften without loosing the crunch. Slice them to top your toast.