Chickpeas & Avocado toast

Serves 2

Ingredients

1 cup (165g) chickpeas, drained 

1 tbsp. olive oil

¼ tsp. salt

¼ tsp. black pepper

1 tsp. ground cumin

1 avocado 

1 tbsp. tahini 

½ lemon, juice 

2 slices of bread, toasted 

salt & black pepper

2 tbsp. fresh parsley, chopped, to serve 

Directions

1. 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.
2. 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. 
3. 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. 
4. 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.