Easy everyday food // Superfood breakfast bowl

Crisp bread with hummus and chickpea curry salad

Crisp bread with hummus and chickpea curry saladSponsored. This post is made in collaboration with Sigdal.

I have loved crisp bread since I was a kid and it is still one of my favorites when it comes to a quick and tasty snack, so when I was offered a collaboration with Sigdal, who makes gourmet crisp breads, it did not take me very long to say yes please! I must admit that when it comes to crisp bread, then I usually tend to reach for the same easy and kinda boring toppings (if I even bother to add any). To me it has always been that super easy snack for in-between meals and often on the go, so I have never done much to up my crisp bread topping game, but these Sigdal crisp breads are like a luxury version of crisp breads, so I felt like it would only be appropriate to finally start making a bit more of an effort ;)

The Sigdal crisp breads are thin and super crispy + they are full of flavor so they can even be eaten on their own, which is a big plus in my book as I love to bring a slice or two with me on the go. The crisp breads are based on natural goodness like wholegrains, wholegrain flour and seeds, I tested the one with herbs and sea salt and it contains a whole bunch of my favorites like sunflower seeds, sesame seeds, oats and flaxseeds – you can see all the other kinds right here! The best part is that the crisp breads contain only natural ingredients and no additives, it is definitely my kind of product!

I have experimented with not just one, but two delicious toppings that I think are just perfect for crisp breads – a creamy hummus and a flavorful and protein-rich chickpea curry salad. The hummus works great as both a topping with slices of cucumber and tomatoes, but I also love to break the crisp bread into smaller pieces and then dip it in the hummus along with veggies sticks, so yum! You can find both the recipes below ❤︎

If you would like to give the Sigdal crisp breads a try, then you can find them in Meny, Kiwi, Kvickley, SuperBrugsen and DagliBrugsen.

1 can of chickpeas, drained and rinsed
The juice of 1/2 lemon
1 tablespoon tahini
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 small clove of garlic, minced
A little bit of water
Salt and pepper to taste

Garnish: olive oil, paprika, cilantro

Simply add everything to a foodprocessor and pulse until smooth – add a little water a tablespoon at a time as needed.

DSC_9853DSC_9848 DSC_9905Chickpea curry salad
1 can of chickpeas, drained and rinsed
1 avocado, chopped
2 scallions, chopped (adjust amounts to your liking and the size of your scallions)
1 handful unsalted cashews, chopped
4-5 tablespoons hummus (recipe above)
1 teaspoon apple cider vinegar
1 teaspoon curry
1/2 teaspoon turmeric
salt and pepper to taste

Start by adding the chickpeas to a bowl and mash them a little with a fork or a potato masher. Add the rest of the ingredients and stir well until everything is coated in the hummus and the spices. Taste and adjust the spices to your liking if needed. Store in the fridge until serving, enjoy!


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