Name: Avocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (398 ml) cans garbanzo beans (chickpeas); 1 ½ lemons; 12 slices whole grain bread; cayenne pepper; extra virgin olive oil; garlic powder; paprika; salt

Avocado Toasts with Lemon & Cayenne-Paprika Roasted ChickpeasAvocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas — a 30-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

3 avocados

1 ½ (398 ml) cans garbanzo beans (chickpeas)

1 ½ lemons

12 slices whole grain bread

cayenne pepper

extra virgin olive oil

garlic powder

paprika

salt

Instructions

Preheat oven to 230°C (450°F).

Drain and rinse chickpeas. Place on paper towels and pat dry, then transfer to a medium bowl. Add oil and spices to the bowl with the chickpeas and stir to combine.

Transfer chickpeas to a large baking sheet and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until slightly crispy, about 20 minutes. Reserve bowl for next step.

Meanwhile, wash and juice lemons into the medium bowl.

Wash, halve, and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

Add avocado, salt, and garlic powder to the bowl with the lemon juice and mash with a potato masher or fork.

Toast bread if desired.

To serve, divide toasts between dishes. Top with a layer of mashed avocado and a pile of warm roasted chickpeas. Enjoy!

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