Smashed Avo with Crispy Spiced Chickpeas

Why buy a house that you leave empty most days while you’re off at work, when you can enjoy smashed avo that tastes this delicious instead! Smashed avo on toast alone does not contain enough protein to keep you full and satisfied. However, adding these delicious crispy, spiced chickpeas with sesame seeds and almonds turns smashed avo into a complete meal. You have carbohydrates from the bread, healthy fats from the avocado and protein from the chickpeas, nuts and seeds. Not to mention all of the nutritional benefits of every ingredient! Ensure you choose a good quality bread. I get a gluten free sourdough from the market that is made from brown rice flour and a mixture of seeds. It doesn’t contain any of the nasty numbers and preservatives that are in the store-bought loaves. Enjoy this smashed avo for breakfast, lunch or dinner!

Serves 2

Spiced Chickpeas:

1 can organic chickpeas

1 tbsp. extra virgin olive oil

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. ground turmeric

½ tsp. paprika

1 tsp. onion powder

1 tsp. garlic powder

Salt and pepper

1 tbsp. sesame seeds

Smashed Avo:

1 avocado

½ lemon

Pinch chilli flakes

Fresh coriander leaves

2 tbsps. roasted almonds (if you only have raw almonds, see method below)

2 slices of gluten free sourdough (or bread of choice)

1. Preheat the grill to 150 degrees celcius and line a baking tray with foil.

2. Drain the chickpeas and tip them onto the lined tray. Drizzle with the oil and toss until well coated.

3. Sprinkle over the cumin, coriander, turmeric, paprika, onion powder, garlic powder and salt and pepper and toss again. Spread the chickpeas out evenly into one layer.

4. Place under the grill for 5 minutes. Then take them out and toss them before placing them back under for a further 3 minutes. (Note: They will ‘pop’ so do not lean your face in close when pulling the tray out).

5. Sprinkle over the sesame seeds (and the chopped almonds if they’re not already roasted) and place back under the grill for a further 2 minutes or until the seeds are toasted.

6. Meanwhile, mash the avocado and 1 tablespoon of the lemon juice together in a bowl with salt and pepper and toast the bread. I like to brush both sides of my bread with olive oil and then fry it in a hot frying pan on each side until crisp and golden.

7. Top the toasted/fried bread with the smashed avocado, then the crispy chickpeas, followed by the almonds (if not mixed with chickpeas already), then a sprinkle of chilli flakes and coriander leaves. Serve with a small lemon wedge to squeeze over before eating. Enjoy while the toast is still fresh, hot and crispy!