Tofu Ricotta Toast with Crispy Chickpeas

Another recipe from Fit Foodie Jules! This time, it’s crispy chickpeas piled onto sourdough with a creamy, herby tofu ricotta.

Jules is a passionate foodie and AfN registered nutritionist based in Leeds, making healthy eating feel easy, realistic and, most importantly, enjoyable.

Serves 2–4

Creamy, herby tofu ricotta piled onto sourdough and topped with smoky, crispy chickpeas and a generous drizzle of Honest Toil olive oil.

Ingredients

For the crispy chickpeas

• 1 x 400g can chickpeas, drained and rinsed
• A generous drizzle of Honest Toil extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp garlic powder
• Salt and pepper, to taste

For the tofu ricotta

• 1 x 200g block extra-firm tofu
• 1 tbsp Honest Toil extra virgin olive oil
• ½ small lemon, juiced
• 2 heaped tbsp nutritional yeast
• ½ tsp miso paste
• 1 small garlic clove
• 2–3 large basil leaves
• Small bunch fresh dill
• Small bunch fresh chives

To serve

• Sourdough bread
• Fresh dill
• Honest Toil extra virgin olive oil

Method

1. Preheat the oven to 200°C.
2. Spread the chickpeas evenly across a lined baking tray and pat dry with a clean kitchen towel or kitchen roll to remove as much excess moisture as possible. Drizzle generously with olive oil, add the smoked paprika, coriander and garlic powder, then season with salt and pepper. Toss until evenly coated.
3. Roast for 20–25 minutes, until golden and crispy.
4. Meanwhile, add all the tofu ricotta ingredients to a blender or food processor and blitz until combined into a thick, creamy paste. Depending on your blender, you may need to add a small splash of water to help everything come together.
5. Toast the sourdough, then spread generously with the tofu ricotta. Top with the crispy chickpeas and fresh dill, finish with an extra drizzle of Honest Toil olive oil and enjoy!