Chickpeas and Hung Curd Multigrain Toast

For a Serving Size of Two:

Ingredients:

• 4 slices of sourdough bread or multigrain bread
• 60 grams cooked chickpeas (drained and rinsed) 
• 2 tablespoons hung curd (strained yoghurt)
• 15 grams chopped cucumber 
• 15 grams chopped tomatoes
• 15 grams chopped red onions
• 1 tablespoons chopped fresh coriander (cilantro)
• 1 tablespoon lemon juice
• 1 teaspoon cumin powder
• ½ teaspoon paprika or chilli powder (optional)
• Salt and pepper to taste

Instructions:

• In a bowl, mash the chickpeas with a fork or potato masher until they form a coarse texture.
• Add the hung curd, chopped cucumber, tomatoes, red onions, coriander, lemon juice, cumin powder, paprika or chilli powder (if using), salt, and pepper. 
• Mix well to combine all the ingredients.
• Toast the sourdough bread or multigrain bread slices until they are crispy.
• Spread the chickpea and hung curd mixture evenly on each toast slice.
• Garnish with additional chopped coriander, if desired.
• Serve immediately and enjoy your healthy Chickpea and Hung Curd Toast. 

Nutritional Benefits:

• This balanced meal is rich in protein, fibre, and essential vitamins. Chickpeas provide good quality and quantities of plant based protein and fibre.
• Hung curd adds a boost of probiotics promoting good gut bacteria, thereby supporting better gut health. T
• he inclusion of fresh vegetables like cucumber, tomatoes, and red onions contributes vitamins A, C, and antioxidants, enhancing immunity and overall health.
• This combination of probiotics and prebiotics through vegetables makes it a gut friendly meal. The use of sourdough or multigrain bread offers complex carbohydrates and additional fibre, helping to maintain steady energy levels and satiety.
• Overall this meal is wholesome.

Nutritional Information:

• Calories: 542 kcal
• Protein: 17.3 g
• Carbohydrates: 100 g
• Fat: 5.1 g