Avocado and Chickpeas on Toast

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.