# Ingredients:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup canned chickpeas, drained and rinsed (approx. 80 g)
04 - 1 tbsp extra virgin olive oil
05 - 1/2 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tbsp chopped fresh parsley
11 - 1 tbsp chopped fresh chives
12 - 1 tbsp chopped fresh dill (optional)
13 - 1/2 small red chili or pinch of chili flakes (optional)
14 - 1 tbsp toasted seeds (pumpkin or sunflower), for topping
# Instructions:
01 - Toast bread slices to desired crispness using a toaster or grill pan.
02 - In a small bowl, lightly mash chickpeas with a fork, retaining some texture. Incorporate olive oil, lemon zest, lemon juice, smoked paprika, salt, and black pepper.
03 - Halve and pit the avocado. Scoop flesh into a bowl and mash until mostly smooth. Season lightly with salt and pepper.
04 - Spread mashed avocado evenly over toasted bread slices.
05 - Spoon chickpea mixture over the avocado layer.
06 - Sprinkle chopped parsley, chives, dill, and chili or chili flakes if using.
07 - Top with toasted seeds to add crunch and serve immediately.
