Avocado and Chickpeas on Toast

Avocado and Chickpeas on Toast

⁠Recipe from www.twopeasandtheirpod.com⁠

Ingredients (serves 2)

⁠FOR THE CHICKPEAS

  • 1 15 oz can chickpeas, rinsed and drained⁠
  • 1 tablespoon olive oil⁠
  • 1 teaspoon ground cumin⁠
  • ½ teaspoon garlic powder⁠
  • ½ teaspoon smoked paprika⁠
  • ½ teaspoon kosher salt⁠
  • ¼ teaspoon tumeric⁠

FOR THE LEMON TAHINI DRESSING

  • ⅓ cup tahini⁠
  • 1 clove garlic minced⁠
  • 1 ½ lemons juiced (about 4 tablespoons)⁠
  • ⅓ cup hot water⁠
  • Kosher salt and black pepper to taste⁠

FOR THE AVOCADO TOAST

  • 4 slices bread I use whole wheat, you can use gluten-free bread⁠
  • 2 large avocados⁠
  • Juice of 1 lemon⁠

Method

  1. Heat the oven to 180C. Then criss-cross the flesh of the aubergines in a diagonal pattern and place on a baking tray. Make sure to brush the flesh with 1 tbsp vegetable oil.⁠
  2. Next up mix the miso with 25ml water to make a nice thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.⁠
  3. Take off the foil and roast the aubergines for a further 25-30 mins until they’re nice and tender.⁠
  4. Open up a pack of Hippeas to go with it. ⁠We recommend salt & vinegar vibes.

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