Chickpea, Avocado & Tomato Toastie
Total Time
10 minutes
Prep Time
0 seconds
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 240g canned chickpeas
- ½ red onions
- handful of parsley
- 1 teaspoon Dijon mustard
- ½ clove garlic
- 1 lemon
- 1 avocado
- 4 slices bread
- 2 tablespoons basil pesto
- 2 tomatoes
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Add the chickpeas, red onion, parsley, Dijon mustard, garlic and ½ of the lemon juice to a food processor or mini chopper. Blitz briefly until the chickpeas have mostly broken down but aren’t completely smooth (you can also do this by hand if you don’t have a food processor). Season to taste with salt and pepper.
Step 2
Slice the avocado and squeeze over the remaining lemon juice.
Step 3
Take 2 slices of bread and spread some pesto on each slice. Layer some of the chickpea mixture on 1 of the slices, along with slices of tomato and avocado, a pinch of sea salt flakes and top with the other slice of bread. Repeat to make a second sandwich.
Step 4
Warm a large frying pan over medium heat. Add both sandwiches (drizzle the outside of each with a little olive oil, if you like) and press down using a toastie press or a wide spatula. Cook for 2–3 minutes until crisp and golden. Carefully flip over and cook for another 2 minutes, until crisp and golden.
Step 5
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