Roasted Chickpea Avocado Toast
Ingredients
The chickpeas
-
1
15 oz can
chickpeas
-
1
tablespoon
olive oil
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
kosher salt
-
¼
teaspoon
turmeric
The lemon tahini dressing
-
⅓
cup
tahini
-
1
clove
garlic
-
1½
lemons
juiced
-
⅓
cup
hot water
-
to taste
kosher salt
-
to taste
black pepper
The avocado toast
-
4
slices
bread
-
2
large
avocados
-
1
lemon
juiced
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and turmeric, mixing well.
- Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
- While the chickpeas roast, prepare the lemon tahini dressing by whisking tahini, minced garlic, lemon juice, and hot water together, seasoning with salt and pepper.
- In another bowl, mash the avocado with lemon juice, salt, and pepper.
- Toast the bread slices, then spread the mashed avocado on top.
- Top the avocado toast with roasted chickpeas and drizzle with lemon tahini dressing.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
9g
Sodium
300mg
Cholesterol
0mg
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