Name: Chickpea-Guacamole Toasts with Spicy Mango, Cucumber & Cilantro Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 jalapeño peppers; 3 limes; 3 mangoes; 1 medium red onion; 12 slices whole grain bread; extra virgin olive oil; salt

Chickpea-Guacamole Toasts with Spicy Mango, Cucumber & Cilantro SaladChickpea-Guacamole Toasts with Spicy Mango, Cucumber & Cilantro Salad — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 jalapeño peppers

3 limes

3 mangoes

1 medium red onion

12 slices whole grain bread

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Juice limes and divide between two large bowls.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and divide between the two bowls. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems. Mince half of the leaves, add to one of the bowls, and set aside for the guacamole. Roughly chop remaining leaves, add to the remaining bowl, and stir to combine the dressing.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice. Add to the bowl with the dressing.

Trim and medium dice cucumbers. Add to the bowl, along with oil and salt, then stir to combine the salad. Set aside.

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Peel, halve, and small dice onion. Add to the bowl for the guacamole.

Halve and pit avocados; using a spoon, scoop out the flesh. Add to the bowl, along with salt, and mash with a fork or potato masher until guacamole is semi-smooth.

Drain and rinse chickpeas. Add to the bowl with the guacamole and lightly mash chickpeas until semi-smooth and combined.

Divide bread between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Divide toast between plates and top with chickpea guacamole. Serve with mango-cucumber salad on the side and enjoy!

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