Spiced chickpea & avocado toast
480 cals, 17p, 35c, 22f (per meal)
1/2 tsp (3mL)
2 dash (0g)
2 tsp (4g)
1 tsp (5mL)
1 avocado(s) (201g)
1 can (448g)
2 slice(s) (64g)
1
Preheat oven to 400°F (200°C).
2
Toss chickpeas with oil, cumin, and a dash of salt. Place on a baking sheet and roast in the oven for 10-15 minutes, until golden.
3
Meanwhile, mash avocado in a bowl with the back of a fork. Add in lemon juice and a pinch of salt/pepper. Mash until well combined.
4
Toast bread.
5
Assemble by spreading avocado mash on the bread and top with a heaping pile of spiced chickpeas and the crushed red pepper flakes. Serve.