Name: Avocado Toast with Roasted Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 slices sourdough bread (thick-cut); 2 large ripe avocados; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil, plus extra for drizzling; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 small lemon, juice and zest; 1/4 cup fresh cilantro leaves, chopped; 2 radishes, thinly sliced; 1/4 red onion, finely diced; 1/2 teaspoon red pepper flakes; Salt and freshly ground black pepper to taste

Instructions

Prepare the chickpeas

Preheat oven to 400°F (200°C). In a bowl, toss the chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, cayenne (if using), salt, and pepper. Spread on a baking sheet in a single layer and roast for 18-20 minutes until crispy, shaking the pan halfway through.
Prepare the avocado mixture

While the chickpeas roast, halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add half the lemon juice, a pinch of salt, and black pepper. Mash with a fork to your desired consistency - chunky or smooth.
Toast the bread

Toast the sourdough slices until golden brown and crisp. Drizzle each slice with a little olive oil while still warm.
Assemble the toast

Spread the mashed avocado evenly over each toast slice. Top with the roasted chickpeas, dividing them equally among the slices.
Add the garnishes

Sprinkle each toast with red onion, radish slices, fresh cilantro, and red pepper flakes. Finish with a squeeze of the remaining lemon juice, a drizzle of olive oil, and the lemon zest.
Serve immediately

Serve the avocado toast right away while the bread is still crisp and the chickpeas are warm. Season with additional salt and pepper if desired.

Avocado Toast with Roasted Chickpeas

Ingredients

Instructions

Nutritional Information