Mozzarella & pesto chickpeas on toast

• chickpeas↗400g can g

  drained and rinsed

• lemon↗1

  zested

• fresh pesto↗2 tbsp tbsp
• sundried tomatoes↗4

  from a jar, drained and chopped

• medium sourdough↗4

  slices

• large garlic clove↗1
• vegetarian mozzarella↗½ ball

  torn

• basil↗

  leafs, to serve (optional)

Step-by-step instructions

1. 1

   Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.

2. 2

   Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.