This is the simplest and tastiest savoury brunch dish I make. Vitamins, minerals and lycopene from the tomatoes coupled with protein and fibre from the chickpeas, it’s filling, tasty and very easy on the eye.

INGREDIENTS (Serves 2)

3 tomatoes

Half a large 400g can of chickpeas, drained

2 tbsp olive oil

1 heaped tsp Garlic granules

1 tsp dried Oregano

Tbsp crumbles Greek style vegan cheese (fake feta!)

4 slices of bread for toasting

Chopped parsley or basil

METHOD

Set your oven to 220 C or gas mark 7. Spread out your chickpeas evenly across the bottom of a small to medium sized oven dish or tray. Slice the tomatoes in half, sit them skin side down on top of the chick peas. Drizzle on 1 1/2 tablespoons of the oil over the tomatoes, keeping half a tablespoon aside. Don’t worry if the chickpeas don’t get covered as some of them will stay soft and some will go crunchy.

Sprinkle the garlic granules and oregano over the cut tomato halves evenly. Put the dish into the oven for approximately 20 minutes, if the oven wasn’t fully at heat, they may take 30. Keep checking as the chickpeas do have the potential to burn.

During the last five minutes of cooking, toast your bread, then spoon half the tomatoes and the chickpeas onto the toast, finishing with a drizzle of the remaining oil, the crumbled cheese and the chopped herbs.