Vegan toast with chickpeas


  • 1 jar Alce Nero pre-cooked chickpeas
  • half a lemon
  • 1 jar Alce Nero artichokes in oil
  • 1 large red pepper
  • 2 courgettes
  • a sprig of thyme
  • 2 sprigs of parsley
  • Alce Nero extra-virgin olive oil
  • a pinch of smoked paprika
  • 8 slices of wholegrain homemade-style bread
  • salt


Drain the chickpeas from the canning liquid and blend them together with the lemon juice, a pinch of salt, the paprika, thyme and parsley, as well as 20ml of oil and a little water, until you get a thick, even paste. Wash and grate the courgettes with a large-holed grater. Wash the pepper, cut down the sides around the stem and chop finely, then drain the artichokes and cut them in half. Sauté the pepper and the courgette in a non-stick frying pan for a short amount of time, then season with salt. Toast the bread slices, then spread with the chickpea paste. Top 4 slices of bread with the sautéed vegetables and add the artichokes. Close with the remaining slices of bread, cut them in half and serve.

  • Timing

    15 minutes

  • Complexity


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