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
- Pulse garlic, chickpeas and half the basil in a food processor until finely minced and crumbly. Transfer to a large bowl.
- 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.
- 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).
- Transfer to a serving platter and top with chickpea-artichoke mixture.