Kornheimer with chickpea pesto

Name: Kornheimer with chickpea pesto
Ingredients: 1 units.items Kornheimer brown sourdough; 400 g chickpeas, canned rinsed; 50 g roasted almonds, chopped; 1 units.items garlic, pressed; 1 units.items lemon, juice and zest; 1 extra virgin olive oil; 50 g flat-leaf parsley leaves; 0.25 sumac; 1 units.items lime zest and juice; 3 units.items shallots, thin rings; 30 g Mint leaves; 30 g Coriander leaves; 3 Extra virgin olive oil; Pepper and salt

Kornheimer spread with chickpea pesto and a lightly tangy herb salad. A delicious (vegan) lunch.

Extra suggestion: Also delicious as a snack on a toast made from a thin slice of Kornheimer.

Ingredients

1units.itemsKornheimer brown sourdough

400gchickpeas, canned rinsed

50groasted almonds, chopped

1units.itemsgarlic, pressed

1units.itemslemon, juice and zest

1extra virgin olive oil

50gflat-leaf parsley leaves

0.25sumac

1units.itemslime zest and juice

3units.itemsshallots, thin rings

30gMint leaves

30gCoriander leaves

3Extra virgin olive oil

Pepper and salt

Preparation

Bake the thawed Kornheimer sourdough bread for 10 to 15 minutes in a preheated oven at 200°.
Let cool.

For the chickpea pesto, blend the parsley, almonds, garlic, lemon zest and juice, and olive oil in a food processor until smooth.
Add three-quarters of the chickpeas and pulse them in, so you get a coarse pesto.
Add salt and pepper to taste.