Ingredients
- 1 can chickpeas (15 ounces) drained and rinsed
- 4 tablespoons dairy-free plain yogurt
- 2 tablespoons good-quality balsamic vinegar
- Pinch of sea salt
- 6 tablespoons canned blackberries drained
- 1 1/2 tablespoons fresh basil thinly sliced
- 6 slices bread of choice
Instructions
- Place the chickpeas, yogurt, balsamic vinegar, and salt in a large bowl. Mash until most of the chickpeas are broken down, leaving some a little chunky for texture. A potato masher is helpful.
- Add the blackberries, lightly mashing them and stirring them in until well mixed. Stir in the basil.
- For optimum flavor, cover and refrigerate for at least 1 hour.
- Divide the mixture over the slices of bread and enjoy.