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Prep Time: 12 mins
Cook Time: 15 mins
Servings: 6

Sprouted Rye & 12 Grains Fava Bean Bruschetta

Rate this recipe for points
5

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.

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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

  1. In a medium-sized bowl, combine the fava beans, chickpeas, celery and radish and toss gently to combine.
  2. In a small bowl, whisk together the lemon juice and olive oil with the salt and pepper to create the vinaigrette.
  3. Toss the bean mixture with the vinaigrette and stir to coat well, adjusting the seasoning to taste.
  4. Top each slice of toasted Stonemill® Bakehouse Sprouted Rye 12 Grains with approximately 1/2 cup of the bean mixture. Serve.