# Components:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup (4 fl oz) canned chickpeas, drained and rinsed
04 - 1 tablespoon extra virgin olive oil
05 - 1/2 teaspoon lemon zest
06 - 1 tablespoon fresh lemon juice
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh dill (optional)
13 - 1/2 small red chili or a pinch of chili flakes (optional)
14 - 1 tablespoon toasted seeds (e.g., pumpkin or sunflower), for topping
# Directions:
01 - Toast the bread slices until crisp to your preference.
02 - Lightly mash the chickpeas in a small bowl, retaining some texture. Stir in olive oil, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper.
03 - Halve and pit the avocado; scoop out the flesh and mash until mostly smooth. Season lightly with salt and pepper.
04 - Evenly spread the mashed avocado over the toasted bread slices.
05 - Spoon the chickpea mixture atop the avocado layer.
06 - Generously sprinkle chopped parsley, chives, dill, and red chili or chili flakes as preferred.
07 - Top with toasted seeds to add crunch and serve immediately.
