Chickpea & Artichoke Toast

  • Yield:
    6 servings
  • Prep Time:
    8 minutes
  • Cook Time:
    2 minutes

6 slices eureka!® Seeds the Day!® Organic Bread, toasted and cut into triangles

1 clove garlic

1 (14 ounce) can chickpeas, rinsed and drained

⅓ cup fresh basil

6 slices provolone cheese

⅓ cup lemon juice

1 tablespoon olive oil

Salt and pepper, to taste

1 cup artichoke hearts, drained and chopped

2 cups fresh baby spinach

  1. Pulse garlic, chickpeas and half the basil in a food processor until finely minced and crumbly. Transfer to a large bowl.
  2. Cut remaining basil into ribbons and combine with chickpea mixture along with lemon juice, olive oil, salt, pepper, artichoke hearts and spinach. Stir to combine.
  3. Set oven to broil. Arrange toast points on a large baking sheet. Top with provolone cheese and place in oven. Cook until cheese is melted (approximately 2 minutes).
  4. Transfer to a serving platter and top with chickpea-artichoke mixture.