Carrot & chickpea open sandwich recipe

Ingredients

• 1 medium carrot, grated
• 20 g reduced-salt low-fat feta cheese, crumbled
• 75 g tinned chickpeas, drained and rinsed
• ¼ small red onion, thinly sliced
• 2 teaspoons chopped fresh parsley
• 2½ tablespoons low-fat plain yoghurt
• Lemon juice, to taste
• 1 slice wholemeal bread
• 1 small handful baby spinach leaves

1. Place the carrot, feta, chickpeas, onion, parsley, yoghurt and lemon juice in a medium bowl and toss gently to combine.
2. To serve, place the bread on a serving plate and top with the spinach and the carrot and chickpea mixture.