Vegetarian

Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint is for Dinner.

Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint takes 15 minutes to prepare.

Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint takes 5 minutes to cook.

Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint makes 2 servings.

The ingredients for Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint are:

1 Bella San Luci Sun Dried Tomatoes with Greek Oregano Basil and Garlic, chopped
1/4 cup Chickpeas
1/2 clove Garlic
1/4 cup Water
2 slices Rudi's Organic Jewish Light Rye

Here is how you make Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint:

1. Combine chickpeas, sun dried tomato, garlic, salt, red pepper flakes, and water in a small skillet; bring to a gentle simmer over low heat. Cook, stirring occasionally, until mixture is warmed through, about 3 minutes, remove from heat. Using a fork, crush about half of mixture; add 1 tsp chopped mint and stir to combine.2. Divide chickpea mixture evenly over the toasts; drizzle with oil, sprinkle with black pepper, and garnish with mint leaves.Serving Size:?Makes 2 1-slice servings

The nutritional information for Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 164.3

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 347.9 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 5.3 g
• Protein: 6.5 g

The dietary needs meet for Rye bread with Smashed Chickpeas, Sun-Dried Tomato, and Mint is Vegetarian