Bright green smashed peas with mint and lemon on sourdough. A fresh, plant-forward breakfast option.
Cook peas in boiling water for 2 minutes, then drain.
Smash peas roughly with a fork, leaving some texture.
Mix in chopped mint, lemon juice, olive oil, salt, and pepper.
Toast the sourdough bread until crisp.
Pile the smashed peas onto the toast.
Top with a squeeze of extra lemon and chili flakes if desired.
Serve immediately.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.