A nourishing toast featuring creamy avocado, spiced chickpeas, fresh herbs, and crunchy toasted seeds.
# Components:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup canned chickpeas, drained and rinsed (approximately 80 grams)
04 - 1 tablespoon extra virgin olive oil
05 - 1/2 teaspoon lemon zest
06 - 1 tablespoon fresh lemon juice
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh dill (optional)
13 - 1/2 small red chili or a pinch of chili flakes (optional)
14 - 1 tablespoon toasted seeds (e.g., pumpkin or sunflower), for topping
# Directions:
01 - Toast the bread slices until reaching the preferred crispness.
02 - Lightly mash chickpeas in a small bowl with a fork, leaving some texture intact. Stir in olive oil, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper.
03 - Halve and pit the avocado. Scoop out the flesh and mash it until mostly smooth. Season lightly with salt and pepper.
04 - Evenly spread the mashed avocado over the toasted bread slices.
05 - Spoon the prepared chickpea mixture over the avocado layer.
06 - Sprinkle chopped parsley, chives, dill, and chili if desired over the chickpeas.
07 - Top with toasted seeds to add crunch and serve immediately.
