Grilled vegetable & smashed chickpea toastie recipe

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This Mediterranean-inspired toastie is super delicious. The chickpeas are a really nice addition! The vegetables can be grilled the night before and stored in an airtight container in the refrigerator.

  • Yield: 1 Serving
  • Preparation Time: 10 Minutes
  • Cooking Time: 15 Minutes


  • ¼ medium aubergine, cut into 1 cm thick slices
  • ½ medium courgette, cut into 1 cm thick slices
  • ⅛ medium red pepper, seeds removed and chopped
  • Oil spray
  • 2 slices wholemeal bread
  • 1 small handful baby spinach leaves
  • 30 g reduced-salt low-fat feta cheese, crumbled
Smashed Chickpeas
  • 150 g tinned chickpeas, drained and rinsed
  • ½ garlic clove, crushed
  • Pinch of sweet paprika
  • Lemon juice, to taste
  • Sea salt and ground black pepper, to taste
How to Make It
  1. Heat a barbecue grill-plate or chargrill pan over high heat.
  2. Place the aubergine, courgette and pepper in a large bowl and spray with oil spray. Ensure that all the vegetables are lightly coated.
  3. Working in batches if necessary, grill the aubergine, courgette and pepper for 4–6 minutes or until tender, turning occasionally. Set aside to cool.
  4. Preheat a sandwich press.
  5. To make the smashed chickpeas, place the chickpeas, garlic, paprika, lemon juice, salt and pepper in a small bowl and roughly mash with a fork until a chunky paste has formed. If it is too thick, add a little cold water until the desired consistency is reached.
  6. Place the slices of bread on a clean chopping board and spread over the smashed chickpeas. On one slice of bread, layer the spinach, grilled vegetables and feta. Top with the other slice of bread.
  7. Place the sandwich onto the sandwich press and gently press down the lid. Toast for 3–5 minutes or until the sandwich is golden.
  8. To serve, place the toastie on a serving plate and cut in half.

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