1 cup (165g) chickpeas, drained
1 tbsp. olive oil
¼ tsp. salt
¼ tsp. black pepper
1 tsp. ground cumin
1 tbsp. tahini
½ lemon, juice
2 slices of bread, toasted
salt & black pepper
2 tbsp. fresh parsley, chopped, to serve
- Preheat the oven to 390°F (200°C). Place the chickpeas in an ovenproof dish, drizzle with olive oil, season with salt, pepper and cumin and mix well to combine.
- Place the dish in the oven and cook the chickpeas for 15-20 minutes until they start to become crispy, then remove the dish from the oven and set aside.
- Meanwhile, place the avocado flesh in a bowl and add in the lemon juice and tahini, season to taste with salt and pepper and mash with a fork.
- Toast the bread, divide the mashed avocado between the 2 slices of toast and top with the roasted chickpeas. Season to taste with salt and pepper and garnish with chopped parsley, to serve.