Broccoli and chickpea slice
Prep
10 min
Cook
30 min
Serves
2
Skill
Vegetarian
Prep
10 min
Cook
30 min
Serves
2
Skill
Boost your daily veggie intake with this delicious and nutritious make-ahead slice.
Ingredients
- 4 Weet-Bix™ Cholesterol Lowering, finely crushed, divided
- 2 eggs
- 3/4 cup So Good™ Unsweetened Almond Milk
- 2 cups broccoli, finely chopped
- 1 cup tinned no added salt chickpeas, rinsed and drained
- 2 Tbs sundried tomatoes, chopped
- Pinch of pepper
To Serve
- 2 cups green salad
- Lemon wedges
Nutrition per serving
1370 kJ
energy kj
21 g
protein
2 g
saturated fat
13.7 g
dietary fibre
15 g
carbohydrate
6 g
sugars
343 mg
sodium
Method
- Preheat oven to 180°C. Line base and two sides of a 20 cm square tin with a strip of baking paper. Put aside 1 tablespoon crushed Weet-Bix for topping.
- In a large bowl, whisk together eggs, So Good almond milk, and a pinch of pepper. Add broccoli, chickpeas, and sundried tomato, and stir to combine. Add Weet-Bix and stir well.
- Immediately transfer mixture to the prepared tin and sprinkle with reserved crushed Weet-Bix. Bake 25 - 30 minutes, until puffed in the centre and golden on the edges.
- Cool in pan 10 mins. Turn out onto a board and cut into four squares (2 squares = 1 serve). Serve warm or at room temperature, with a fresh green salad and lemon wedges.
Tips
- Store the second serving in a container in the refrigerator, ready for a quick breakfast or lunch the next day.
- If you don’t have elevated cholesterol swap Weet-Bix™ Cholesterol Lowering with Weet-Bix™.
- 4 Weet-Bix™ Cholesterol Lowering, finely crushed, divided
- 2 eggs
- 3/4 cup So Good™ Unsweetened Almond Milk
- 2 cups broccoli, finely chopped
- 1 cup tinned no added salt chickpeas, rinsed and drained
- 2 Tbs sundried tomatoes, chopped
- Pinch of pepper
To Serve
- 2 cups green salad
- Lemon wedges
Nutrition per serving
1370 kJ
energy kj
21 g
protein
2 g
saturated fat
13.7 g
dietary fibre
15 g
carbohydrate
6 g
sugars
343 mg
sodium
- Preheat oven to 180°C. Line base and two sides of a 20 cm square tin with a strip of baking paper. Put aside 1 tablespoon crushed Weet-Bix for topping.
- In a large bowl, whisk together eggs, So Good almond milk, and a pinch of pepper. Add broccoli, chickpeas, and sundried tomato, and stir to combine. Add Weet-Bix and stir well.
- Immediately transfer mixture to the prepared tin and sprinkle with reserved crushed Weet-Bix. Bake 25 - 30 minutes, until puffed in the centre and golden on the edges.
- Cool in pan 10 mins. Turn out onto a board and cut into four squares (2 squares = 1 serve). Serve warm or at room temperature, with a fresh green salad and lemon wedges.
Tips
- Store the second serving in a container in the refrigerator, ready for a quick breakfast or lunch the next day.
- If you don’t have elevated cholesterol swap Weet-Bix™ Cholesterol Lowering with Weet-Bix™.