Name: Avocado and Chickpea Tartine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 slices of rustic sourdough bread (1/2 inch thick); 2 ripe avocados, halved and pitted; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional); 1 lemon, half juiced and half cut into wedges for serving; 1/4 cup fresh cilantro leaves, roughly chopped; 2 tablespoons toasted pepitas (pumpkin seeds); 1/2 teaspoon flaky sea salt, plus more to taste; Freshly ground black pepper to taste

Instructions

Toast the bread

Toast the sourdough bread slices until golden brown and crisp on the outside but still slightly soft in the middle. Set aside.
Prepare the chickpeas

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chickpeas, cumin, smoked paprika, and red pepper flakes if using. Cook, stirring occasionally, until the chickpeas are golden and slightly crispy, about 5-7 minutes. Remove from heat and set aside.
Mash the avocado

In a medium bowl, scoop out the avocado flesh and add 1 tablespoon of lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon of salt. Mash with a fork until mostly smooth but still with some texture. Taste and adjust seasoning if needed.
Assemble the tartines

Divide the mashed avocado evenly among the four toast slices, spreading it in an even layer. Top each with a portion of the spiced chickpeas.
Add the garnishes

Sprinkle the tartines with chopped cilantro and toasted pepitas. Finish with a light drizzle of olive oil, a sprinkle of flaky sea salt, and freshly ground black pepper.
Serve

Serve immediately with lemon wedges on the side for an extra squeeze of brightness if desired.

Avocado and Chickpea Tartine

Ingredients

Instructions

Nutritional Information