6 ounces cream cheese or yogurt cheese / labneh (we used local Honey Lemon Greek Yogurt Cheese from Trader’s Point Creamery)
1 bunch pea shoots
Instructions
Drain and rinse the chickpeas, if using canned. In a small bowl, mash together chickpeas, olive oil, balsamic vinegar, kosher salt, and fresh ground pepper using a fork.
Cut the slices of bread and toast them if desired. Place each bread slice open-face on a plate, spread with cream cheese and chickpea mash, and top with pea shoots.