Roasted Chickpeas and Hummus on Rye Toast and Basil and Tomato Toast

  • Author: Somi Igbene
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: Serves 1 1x


Wanting a quick, but satisfying lunch? You need to try my roasted chickpeas and hummus on rye toast.



For the chickpeas

  • 400g tin chickpeas, rinsed and drained
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1 tablespoon dark soy sauce
  • 1 teaspoon coconut oil
  • Pinch of salt to taste

For the basil and tomato

  • 8 cherry tomatoes, halved
  • Small handful basil leaves

2 slices of rye bread, toasted

2 tablespoons of hummus


  1. Pre-heat your oven to 200ºC (400ºF).
  2. Place all of the ingredients for the chickpeas into a bowl and toss well until all of the chickpeas are evenly coated with the spices and oil. Line a baking tray with parchment paper and carefully spread the chickpeas on it. Place in the oven and roast for around 10-15 minutes or until the chickpeas are hot.
  3. Take them out of the oven and let them cool for around 5 minutes.
  4. In the meantime, toast the bread and spread a generous amount of hummus on each slice. Carefully layer the tomatoes onto one slice then sprinkle with basil. Spoon a generous amount of chickpeas onto the second slice of bread then sprinkle with chopped parsley or coriander and enjoy.

  • Category: Lunch/Dinner
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