Ingredients
Scale
For the bread
- 4 slices/1.5 cups of crumbled whole grain rye bread (I used pumpernickel)
- 1/3 cup of raisins or chopped dates
- 1 small chilli pepper (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- salt, pepper
For the salad
- 1 can of chickpeas
- 2 scallions
- 1/3 cup of chopped pickles
- 1/3 cup of soy or coconut yogurt
- 1 tsp mustard
- 1 clove of garlic
- 1 lemon, juice
- 1 tbsp poppy seeds
- 2 tbsp chopped fresh chives
- salt, pepper
Instructions
Bread
- Add crumbled bread, raisins, deseeded chilli pepper, parsley, vinegar, maple syrup and spices to a food processor and pulse until just combined. You do not want to over-mix the mixture.
- Use a small round cookie cutter (6 cm/2.3 inch) to form the bites. Take about 2 tablespoons of the mixture and gently press into the mold. Make sure the bites are not too thin, so they won’t break (1 cm/0.5 inch is a good height). Repeat with the rest of the bread mixture.
Salad
- Drain and rinse chickpeas, and add to a large bowl. Chop scallions, pickles and chives, and mince garlic.
- Using a potato masher or a fork, mash chickpeas until chunky.
- Add scallions, pickles, yogurt, mustard, garlic and lemon juice to chickpeas, season with salt and pepper and mix well.
Assembly
- Top each bread bite with a large spoonful of smashed chickpea salad. Sprinkle with poppy seeds and chives. Enjoy!
- Prep Time: 20 mins
- Category: Snack, Appetiser
- Cuisine: Vegan