This is the perfect meal-preppable breakfast or lunch! If prepared as is, this toast contains about 18 grams of protein all from whole foods. Plus, it’s plant based and gluten free as well. Oh, and did I mention that it’s super easy to make? Between the protein, grains, fiber, and veggies in this meal, you’ll be consuming a super healthy and well-rounded breakfast or lunch!
Should I Roast the Chickpeas?
This recipe contains directions for an optional roasting of the chickpeas. With this being said, it’s totally up to you as to if you’d prefer to roast them or not! If you’re shorter on time, you may want to opt out of roasting them, but if you’re able to, why not give it a go? I think roasting the chickpeas gives them a better texture and rids them of the excess liquid so you don’t end up with too much liquid on your toast. However, like I said, it’s totally up to you if you’d like to roast them or not!
What Equipment Do I Need?
- High Speed Blender or Food Processor – For making the protein pesto spread.
- Knife & Cutting Board – For quartering or slicing the tomatoes. I typically cut my tomatoes with a serrated steak knife because I find it slices through better than a smooth knife.
- Baking Sheet – This is only required if you’re choosing to roast your chickpeas.
- Parchment Paper or Silicone Baking Mat – Again, only needed if you’re roasting the chickpeas.
Ingredients
Plant-Based Protein Pesto
- Raw Whole Cashews
- Shelled Hemp Seeds
- Shelled Edamame
- Nutritional Yeast
- Minced Garlic
- Lemon Juice
- Extra Virgin Olive Oil
- Fresh Basil
- Baby Spinach
- Water
Toast
- Gluten Free Bread
- Canned Chickpeas
- Salad/Cherry Tomatoes
- Arugula
- Optional – Balsamic Vinegar
Substitutions
- Minced Garlic – Diced garlic from cloves or garlic powder works too.
- Chickpeas – You can always switch these out for a different type of bean like cannellini or another white bean.
- Arugula/Tomatoes – Feel free to swap or add to these veggies.
- Gluten Free Bread – This would also be great in a gluten free wrap or pita or on a gluten free bagel.
Recipe
Protein Pesto Toast
Ingredients
Plant Based Protein Pesto
- 1 cup whole raw cashews
- 3 tbsp shelled hemp seeds
- 1/2 cup shelled edamame
- 1/4 cup nutritional yeast
- 2 tsp minced garlic
- 2 tbsp lemon juice
- 1/2 cup extra virgin olive oil
- 2 cups basil
- 2 cups spinach
- 1/4 cup water
Toast
- 16 slices gluten free bread
- 10 oz salad tomatoes
- 58 oz canned chickpeas (2 large cans of chickpeas)
- 5 oz baby arugula
- optional – balsamic vinegar drizzle
Instructions
- If you’re choosing to roast your chickpeas, preheat your oven to 425℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Create the pesto by adding all of its ingredients to a high speed blender or food processor and blending until smooth.
- Once the oven is at temperature, open the cans of chickpeas, drain and rinse them, then lay them on the baking sheet. Drizzle them with extra virgin olive oil and roast them in the oven for 20 minutes.
- Halve or quarter your salad tomatoes.
- To make one set of toasts: toast two slices of gluten free bread and top them with 2 tbsp of pesto each, a small handful of arugula and salad tomatoes, and 1/2 cup chickpeas. Optional – drizzle each slice with balsamic vinegar.
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