Avocado Toast Two Ways
Another way to use chickpeas and strawberries! I love the two paired, because when you get tired of the rich chickpea flavour you can switch to the fresh strawberry toast... it’s perfect! Store the chickpeas in an airtight container and you can use them throughout the week.
Ingredients
Toast
- 1 tbsp of olive oil
- 3-4 slices of rye toast any bread
- 1 large avocado
- 1 tbsp lemon juice
- 2-4 strawberries - sliced
- 1 can of Chickpeas - rinsed and drained
- Dry them for more crispy chickpeas
- 2 tsp sweet paprika
- ½ tsp cumin
- ½ tsp turmeric
- salt and pepper to taste
Garnish
- Sesame seeds
- Sprouts
Instructions
- In a small bowl, combine sweet paprika, cumin, turmeric, salt, black pepper and set aside.
- In a pan on medium heat, add the olive oil. Then add in chickpeas and spices and toss well, so the chickpeas are fully coated with oil and spices.
- Cook over medium heat for around 5 minutes. (The chickpeas may not go crispy for a while in the pan, if you want crispy chickpeas, be patient :) )
- Mash the avocado and season with lemon juice, salt and pepper to taste.
- When ready to eat, toast the bread and place them on plates. Add the avocado mix to both toasts. On one toast top with the spiced chickpeas, and on the other toast add the sliced strawberries and sprouts. Garnish both with sesame seeds and enjoy!