Yield: 1-2 servings
Time: 10 minutes
INGREDIENTS:
- One can Harissa Lemon Chickpeas from Heyday
- ½ cup arugula microgreens (about ¼ Fieldhouse grow tray)
- Bread of your choice
- 1 cup greek yogurt
- 1 cup mayo
- ¼ cup sriracha
- Half an onion
- 1 Lemon for zest and juice
- Red pepper flakes and feta for topping
- 2 Tbps olive oil
INSTRUCTIONS:
- Toast bread in a pan with olive oil until it is delectably golden brown.
- Thinly slice ½ onion and using the same pan, cook until caramelized.
- In a small bowl, combine 1 cup greek yogurt, 1 cup mayo, ¼ cup sriracha, the juice of half a lemon and stir to combine.
- Top toast with the spicy yogurt sauce, caramelized onions, Heyday chickpeas, feta, red pepper flakes, lemon zest, and arugula microgreens. Enjoy!
