Roasted Chickpeas & Avocado Toast
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 4 slices bread
- 1 large or 2 small avocados
- 1 tablespoon tahini
- 1 lemon
- 240g canned chickpeas
- 2 teaspoons ground cumin
- 1 handful of parsley
- pinch of sea salt & black pepper
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Place the drained chickpeas onto a baking tray and mix with the ground cumin, a drizzle of olive oil and a pinch of salt. Cook for 15-20 minutes until the chickpeas reduce in size and begin to turn crispy. Once cooked, remove from the oven and leave to one side until needed.
Step 3
Spoon the avocado flesh into a bowl and add the lemon juice, tahini and a pinch of salt. Mash with a fork until it comes together but is still a little chunky.
Step 4
Once ready to serve, toast the bread.
Step 5
Spoon even amounts of the avocado onto each piece of toast. Top with the roasted chickpeas, a sprinkle of parsley and a crack of black pepper.
Step 6
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