This is the quickest, easiest and dare I say yummiest quick lunch there is. It has few ingredients but still manages to pack a punch in the flavour arena and offer good nutrition and satiation as well. If you’re quick about it you can make this in about ten minutes and I kno we all need some of those meals once in a while. It is quicker than ordering take away even! And the red pesto chickpeas are just a heavenly match to boot.

In this recipe I use store bought pesto for ease but you could of course make your own. Here is a recipe that you can use if you’ve got some extra time on your hands. But it’ll be equally delicious with store bought of course!

Malin x

Red Pesto Chickpeas and Kale on Toast

Serves 4

INGREDIENTS:

2 cans (460 g drained) chickpeas

150 g cavolo nero

4 tbsp vegan red pesto

4-8 slices of rye bread or gluten-free alternative, depending on the size

Top with:

Toasted pumpkin seeds

A handful of microgreens, optional

METHOD:

Add the avocado oil to a frying pan over medium heat. drain and rinse the chickpeas and add them to the pan when the oil is warm. Fry the chickpeas for a few minutes or until lightly golden.

In the meantime remove the leafy part of the kale from the stem. Set the stems aside for a different recipe and rip the leafy parts into bite sized pieces. Wash the kale leaves well and add to the pan when the chickpeas are golden.

Give everything a good mix to combine and then cover with a lid for 2-3 minutes to allow the kale to soften. Once softened remove the id and add in the pesto. Mix well to coat and cook another couple of minutes while stirring continuously. Take off the heat.

If you wish use a vegan buttery spread on the bread and then layer the pesto chickpeas and kale on top. Sprinkle some toasted pumpkin seeds on top for crunch and if you wish top with some microgreens.

cavolo nero chickpeas easy kale lunch quick red pesto rye bread toast