# What You'll Need:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup (80 g) canned chickpeas, drained and rinsed
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 a pinch of chili flakes (optional)
14 - 1 tbsp toasted seeds (pumpkin or sunflower), for topping
# How to make it:
01 - Toast the bread slices to your preferred level of crispness.
02 - Lightly mash the drained chickpeas in a small bowl, keeping some texture. Stir in olive oil, lemon zest, lemon juice, smoked paprika, salt, and freshly ground black pepper.
03 - Halve, pit, and scoop avocado flesh into a bowl. Mash until mostly smooth, seasoning lightly with salt and pepper.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Spoon the chickpea mixture gently over the avocado layer on the toast.
06 - Sprinkle chopped parsley, chives, dill, and chili or chili flakes if using. Finish with toasted seeds for added crunch.
07 - Serve immediately to maintain texture and freshness.
