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Broccoli and chickpea slice

Serves: 2
Prep: 10
Cook: 30

    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

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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™.

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