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Lunch recipe

Spiced Harissa Chickpea Cucumber Toasts with Lemon and Coriander

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Quick vegan toasts with warm harissa chickpeas, cucumber, carrot, spinach, lemon, coriander, and avocado.

Start planningStart cookingIngredients
35 min480 kcal4 base servingsLunchVeganFamily FriendlyQuick
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, cucumber, bread

Dietary fit: Vegetarian, Vegan, Dairy-free

Serving tip: Serve excess salad alongside the toast. Pack bread separately and assemble just before eating. Cool leftovers in shallow portions and refrigerate within 1–2 hours at 0–5°C. Use within 48 hours or the earliest ingredient use-by limit. Reheat only once until steaming hot throughout. Keep chilled with an ice pack during transport. For larger households, cook no more than 4 base servings in each set of the listed pans; use additional pans or repeat the complete batch. Extra sequential batches add the stated cooking time. Divide all listed ingredients between batches before starting.

Harissa Chickpea Cucumber Toasts plated and ready to serve.

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Ingredients

What you need

  • 2 × 400 g tins chickpeas
  • 8 slices bread
  • 1 cucumber
  • 2 carrot
  • 120g baby spinach
  • 1 avocado
  • 1 lemon
  • 15g fresh coriander
  • 2 tbsp harissa paste
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 30ml water

You'll also need

28cm frying pan, 3l mixing bowl, sieve, grater, knife, two-slot toaster

Method

Step by step

Up to 8 clear steps
  1. Harissa Chickpea Cucumber Toasts cooking step 1: Prep the fillings.
    Step 1

    Prep the fillings

    For more than 4 servings, first divide all ingredients into batches of no more than 4 servings. Listed amounts are totals; use each batch’s share when following the steps in its own set of pans. Drain and rinse the chickpeas, cut the cucumber into batons, coarsely grate the carrots, slice the avocado, roughly chop the coriander, and cut the lemon into wedges.

    10 min
  2. Harissa Chickpea Cucumber Toasts cooking step 2: Cook the chickpeas.
    Step 2

    Cook the chickpeas

    Heat all the olive oil over medium heat. Add the drained canned chickpeas, harissa, cumin and all the water; cook for 6–8 minutes, stirring, until hot, crushing a few chickpeas.

    8 min
  3. Harissa Chickpea Cucumber Toasts cooking step 3: Brighten the chickpeas.
    Step 3

    Brighten the chickpeas

    Take off the heat. Add juice from half the lemon and half the coriander.

    2 min
  4. Harissa Chickpea Cucumber Toasts cooking step 4: Toast the bread.
    Step 4

    Toast the bread

    Toast the listed bread in batches, allowing two slices per serving and 2–3 minutes per toaster batch.

    2 min
  5. Harissa Chickpea Cucumber Toasts cooking step 5: Top the toasts.
    Step 5

    Top the toasts

    Divide all the spinach, chickpeas, cucumber, grated carrot and avocado between the toasts or serve excess salad alongside. Scatter over all remaining coriander and serve the remaining lemon wedges.

    5 min
  6. Harissa Chickpea Cucumber Toasts cooking step 6: Pack or serve.
    Step 6

    Pack or serve

    Serve straight away, or pack the chickpeas and salad separately from the bread for assembling at lunch.

    2 min