Smashed Avocado & Crispy Chickpea Toast
This version has creamy smashed avocado, crispy spiced chickpeas, crunchy gluten-free toast and just the right amount of heat.
Ingredients:
For the crispy chickpeas
- 1 cup cooked chickpeas, drained and thoroughly dried
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp cumin
- Salt & black pepper, to taste
- Pinch of chilli flakes
For the avocado
- 1 large ripe avocado
- 1 tbsp fresh lemon or lime juice
- Salt & black pepper, to taste
- ½ tsp chilli flakes
- 1 tbsp chopped fresh parsley
To assemble
- 2-4 slices certified gluten-free bread, toasted
- 1 tsp sesame seeds or hemp seeds
- Optional: microgreens, cherry tomatoes or a drizzle of tahini
Preparation Steps:
- Pat the chickpeas very dry, this is the secret to getting them crispy.
- Toss them with olive oil, smoked paprika, garlic powder, cumin, salt, pepper and chilli flakes.
- Air-fry at 200°C / 400°F for 10–15 minutes, shaking halfway through, until golden and crispy. Alternatively, bake at 220°C / 425°F for about 20–25 minutes.
- Scoop the avocado into a bowl and roughly mash with a fork. Keep it slightly chunky rather than making it completely smooth. Add lemon/lime juice, salt, pepper and chilli flakes. Fold in the fresh herbs.
- Spread a generous layer of smashed avocado over your toasted gluten-free bread.
- Pile the crispy chickpeas on top.
- Finish with sesame or hemp seeds, microgreens and, if you like, a little tahini drizzle.
