Roasted Chickpeas and Red Pepper Toast
Over the past week, I’ve been experimenting with using up leftovers. My husband and I have a favourite recipe that uses a couple of roasted red peppers, but the rest of the jar usually sits open in the back of the fridge for days. Sometimes I even forget it’s there and end up buying a fresh jar which — although not ideal — isn’t the end of the world, as roasted peppers tend to keep well. But still, it’s good to use things up fully before opening a new batch!
This recipe is quick and super easy to make. It’s ideal for those days when you have a half-eaten jar of roasted red peppers in the fridge and aren’t sure what to do with it. With a few cupboard and fridge staples, you can turn them into a delicious meal within minutes and without generating too much washing up. It’s great for weekend brunches, lunches, or — in our case — light dinners.
Prep time: 20 minutes | Serves: 2 (with leftovers) | Plant points: 4+
Ingredients
Sliced sourdough bread (I recommend spelt and/or rye varieties), toasted
Roasted chickpeas
400g tin of chickpeas, drained
1 tsp miso paste
1 tsp soy sauce
Roasted red pepper spread
200g roasted red peppers, roughly chopped
2 garlic cloves, roughly chopped
50g ground almonds
1/4 tsp soy sauce (note: appears twice—see below)
1/2 tsp chipotle chilli flakes (optional — also added missing “tsp”)
Splash of extra virgin olive oil
Method
Preheat the oven to 200°C and line a roasting tray with baking paper.
Place the miso paste and soy sauce in a large mixing bowl and stir until smooth. Add the chickpeas, using a rubber spatula to gently fold them in so each chickpea is coated without breaking.
Spread the chickpeas on the roasting tray and roast for about 15 minutes, until golden brown and crispy.
Meanwhile, place the roasted red peppers and garlic in a blender. Add the ground almonds, soy sauce, chilli flakes, and a splash of extra virgin olive oil. Blend until smooth.
Spread the roasted red pepper mixture over toasted sourdough slices and top generously with the roasted chickpeas.
Why It Works
This recipe turns humble leftovers into something vibrant and satisfying. The roasted red pepper spread is creamy and rich yet dairy-free, while the miso–soy-coated chickpeas add a savoury crunch and a hint of umami. It’s a perfect balance of textures: silky base, crisp topping, and chewy sourdough underneath. Best of all, it uses everyday pantry staples and comes together in under 20 minutes — ideal for busy days when you still want something wholesome, healthy, and flavourful.
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