Prep Time: 12 mins
Cook Time: 15 mins
Servings: 6
Sprouted Rye & 12 Grains Fava Bean Bruschetta
Rate this recipe for points
7
Fresh fava beans are a real treat. Shelling them can be a bit of a pain, but you’ll be happy you did, especially if you plan on tossing them with chickpeas, celery and radishes in a lemony vinaigrette. Spooned liberally over our Sprouted Rye & 12 Grains, these savoury toasts make a bright and healthy springtime snack.
Fresh fava beans are a real treat. Shelling them can be a bit of a pain, but you’ll be happy you did, especially if you plan on tossing them with chickpeas, celery and radishes in a lemony vinaigrette. Spooned liberally over our Sprouted Rye & 12 Grains, these savoury toasts make a bright and healthy springtime snack.
Ingredients
- 6 slices Stonemill® Bakehouse Sprouted Rye & 12 Grains bread, toasted
- 2 cups (400g) fava beans, cooked until just tender
- 1 cup (200g) canned chickpeas, drained and rinsed
- 2 ribs of celery, finely chopped
- 1 radish, cut into matchsticks
- 1 tablespoon (15ml) lemon Juice
- 2 tablespoons (30ml) olive oil
- salt & pepper, to taste
Directions
- In a medium-sized bowl, combine the fava beans, chickpeas, celery and radish and toss gently to combine.
- In a small bowl, whisk together the lemon juice and olive oil with the salt and pepper to create the vinaigrette.
- Toss the bean mixture with the vinaigrette and stir to coat well, adjusting the seasoning to taste.
- Top each slice of toasted Stonemill® Bakehouse Sprouted Rye 12 Grains with approximately 1/2 cup of the bean mixture. Serve.
