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Israeli Spiced Tomatoes With Pesto and Beans on Toast [Vegan, Gluten-Free]

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Simple meals shouldn't be synonymous with boring. Break out of the lunchtime rut with this savory meal. Whole grain toast is topped with vegan pesto, plus chickpeas and Israeli-spiced sliced tomatoes. Easy to make and full of flavor!

Israeli Spiced Tomatoes With Pesto and Beans on Toast [Vegan, Gluten-Free]

Serves

2

Ingredients

  • 1/2 teaspoon sumac (see notes)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 large or two small tomatoes, sliced
  • 1 cup cooked chickpeas
  • 1 tablespoon balsamic vinegar
  • A small handful of parsley and/or basil, minced
  • 1/4-1/3 cup vegan pesto
  • 4 slices whole grain (gluten-free if needed) “rustic” bread of choice (a sturdier loaf holds up better)

Preparation

  1. Mix the sumac, coriander, cumin, red pepper flakes, 1/2 teaspoon salt, a pinch of black pepper, and the garlic in a little dish. Slice the tomatoes and lay out on a flat baking pan or plate. Rub the spice mixture all over them and let them sit while you prep the rest, and up to an hour.
  2. In another small bowl, toss together the chickpeas, vinegar, and minced herbs. Season lightly with salt and black pepper, taste and adjust the seasoning.
  3. To serve, toast the bread, warm the pesto, and then top the toast with pesto, tomato slices, and the chickpeas.

Notes

Sumac is a Middle Eastern spice made from ground red sumac berries. It has a tangy, lemony flavor. Look for sumac in the international aisle or spice aisle of your local grocery store.

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AUTHOR & RECIPE DETAILS


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My name is Rebecca and I live in the Willamette Valley of western Oregon. After spending my childhood summers picking green beans and never-ending ground cherries in my mother’s vegetable patch and then learning my around the kitchen, I have been dedicated to good food and the story and people behind it. I’m drawn to eating foods that are deliciously healthy, locally-sourced, simple, and seasonal. In addition to cooking and blogging, I am a runner, writer, gardener, educator, and nutrition enthusiast. On my blog, Eggplant and Olive, I share life lessons to fuel my literary calling and plant-based meals that are always gluten and dairy-free.


 

 

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