Loo Kitchen

2 eggs

Big splash buttermilk

4 pieces bread

Oil

1 cup chickpeas, rinsed and drained

Salt and pepper

1 small clove garlic

1 large tomato

A couple pieces of basil

Salt and pepper

Balsamic vinegar

Combine eggs, buttermilk and salt. Dip the bread in the milk mixture and cook over medium, until browned on each side.

Brown chickpeas over medium heat in oil. Season with salt and pepper. Turn down the heat and add minced garlic in the last few minutes of cooking. Mash the chickpeas and season to taste. 

Chop tomato and season with salt. Chop basil and add it to the tomatoes. Top the crispy bread with chickpeas, tomatoes and drizzle with balsamic vinegar! Yum!