May 8th, 2017
From Green Kitchen at Home, by David Frenkiel and Luise Vindahl.
Toast the bread and finely slice the red onion.
Place the chickpeas in a medium-sized bowl and mash them with a fork. Add the purée, 1 tablespoon of the lemon juice, oil and chilli flakes, season to taste with salt and pepper and mix until combined.
To assemble, spoon the butternut mash onto the toast, thinly slice the cucumber and arrange on top of the mash, along with the onion. Serve topped with a handful of rocket, a sprinkling of salt and pepper, the remaining lemon juice and a drizzle of oil.
* Or 150 g (5¼ oz/1 cup) cooked chickpeas (garbanzo beans)
TIPS: For a gluten-free alternative, replace the sourdough rye bread with a gluten-free bread. If you are sensitive to raw onion, massage the slices with 1 tbsp of lemon juice to make it less intense in flavour and easier to digest.