Roasted chickpeas are a great addition to any meal, and also make a super high protein healthy snack. They are high in dietary fibre and help to control blood sugar levels which will help to keep you more satisfied until your next meal. The added addition of chickpeas to avocado on toast brings extra crunch and flavour.
This can be a tasty lunch, or even breakfast.
1 x 400g can of chickpeas
1 medium avocados
Juice of half a lemon
2 slices of bread (crunchy bread such as sourdough works fab but any toasted bread will be fine)
2 teaspoons of cumin or paprika
Pinch of black pepper
Pinch of sea salt
Drizzle of olive oil
1. Preheat the oven to 200 degrees (390F) fan setting.
2. Place the drained chickpeas onto a baking tray and mix well with the ground cumin or paprika, a drizzle of olive oil and a pinch of sea salt. Cook for 15-20 minutes until the chickpeas reduce in size and begin to turn crispy.
3. In the meantime spoon the avocado flesh into a bowl and add the lemon juice and a pinch of sea salt and black pepper. Mash with a fork until it comes together but leave a little chunky rather than smooth.
4. Toast the bread. Spoon even amounts of avocado onto each piece of toast. Top with roasted chickpeas, a sprinkle of black pepper and enjoy!