Chickpea Smash on Rice Cake with Coconut-Yoghurt Spread

Ingredients

• 120 g tinned chickpeas, drained and rinsed — patted dry
• 80 g plain coconut yoghurt — unsweetened
• 4 piece gluten-free plain rice cakes — unflavoured
• 4 g fresh chives — finely snipped
• 5 ml extra-virgin olive oil — for mixing
• 5 ml lemon juice — freshly squeezed optional
• 1 g fine sea salt — or to taste

Instructions

1. In a small bowl, add the drained, rinsed, and patted-dry chickpeas. Using a fork, gently mash until about three-quarters of the chickpeas are broken but the mixture still has some texture.
2. Stir the olive oil and a pinch of salt into the mashed chickpeas, mixing until they look lightly coated and spreadable. If using, add the lemon juice in small drops, tasting to keep the flavour gentle and not too sharp for your stomach.
3. In a separate bowl, mix the coconut yoghurt with half of the chopped chives and a tiny pinch of salt until smooth. This will be your cooling base layer on the rice cakes.
4. Lay the rice cakes on a plate. Spread each rice cake with an even layer of the coconut-yoghurt mixture, keeping it thin to avoid a heavy feel.
5. Top each rice cake with a small spoonful of the chickpea smash, spreading it gently so the layer stays light and not too thick, which can feel uncomfortable when bloated.
6. Sprinkle the remaining chives over the chickpea-topped rice cakes. Serve immediately in small portions, eating slowly and pausing between rice cakes to check your fullness and comfort.