Recipes
Tomato-Zucchini Garbanzo English Muffin Melt
Uses: whole-grain English muffin, garbanzo beans, zucchini, tomato sauce, sour cream
Ingredients:
- 1 whole-grain English muffin, split
- 1/3 cup garbanzo beans, rinsed and lightly mashed
- 1/3 cup finely diced zucchini
- 2 tablespoons tomato sauce
- 1 teaspoon sour cream
- 1 teaspoon oil
- Oregano and black pepper
- Small amount of salt
Instructions:
- Heat oil in a skillet and cook zucchini for 2 to 3 minutes until just tender.
- Add mashed garbanzo beans and tomato sauce. Season with oregano, black pepper, and a small amount of salt. Cook for another 2 minutes.
- Toast the English muffin and divide the warm garbanzo mixture over the halves.
- Top each half with a small dot of sour cream and serve open-faced.
Good for: A warm vegetarian lunch that feels like a simple pizza-style melt without needing cheese.
Optional: Add chopped tomatoes or a pinch of chili powder.