Gut-healthy miso and chickpeas combined with high-fibre rye bread and avocado make this a filling, quick lunch. The fermentation process employed in making miso enhances the body’s ability to absorb its nutrients and helps with digestion, too
Nutrition (per serving)
| Calories | 579 |
| Fat | 23.6g |
| Saturates | 5.1g |
| Protein | 21.6g |
| Carbs | 77.6g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Drain and rinse the chickpeas.
2
Using a fork or a potato masher, mash the chickpeas until mostly smooth.
3
Add in the miso paste, lemon juice, and a generous sprinkling of black pepper. Mix well.
4
Toast the rye bread slices until crisp. Slice the avocado.
5
Spread the smashed miso chickpeas onto the toasted rye bread and top with sliced avocado.
6
Top with sprouts and serve immediately.
