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Zesty Loaded Toast with Arugula Microgreens

Yield: 1-2 servings

Time: 10 minutes


  • 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


    1. Toast bread in a pan with olive oil until it is delectably golden brown.
    2. Thinly slice ½ onion and using the same pan, cook until caramelized.
    3. 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.
    4. Top toast with the spicy yogurt sauce, caramelized onions, Heyday chickpeas, feta, red pepper flakes, lemon zest, and arugula microgreens. Enjoy!

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