Breakfast Bruschetta

• 150g cherry tomatoes, quartered
• 2 x 125g cans chickpeas, drained, rinsed
• ½ large avocado (160g), diced
• ¼ cup baby basil leaves
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• 2 slices Helga’s Prebiotic, Wholemeal & Barley Bread
• 2 tsp mixed seeds, toasted, to serve

1. Combine tomatoes, chickpeas, avocado, 2 tbsp of basil, the lemon juice and oil in a medium bowl.
2. Toast bread until golden.
3. Divide tomato mixture between toast; sprinkle with seeds and remaining basil leaves. Season with pepper.

Tip:

If using larger basil leaves, coarsely chop them before combining with other ingredients in step 1.