I love an alternative way to serve avocado and here it is.
- 165g chickpeas
- 1tbsp oil
- 1tsp cumin
- 1 avocado
- 1tbsp tahini
- ½ lemon, juiced
- 2 slices bread
- 2tbsp fresh chopped parsley to serve
- Toss the chickpeas in oil, seasoning and cumin, spread on a lined baking sheet and place in the oven to roast for 15-20mins.
- Meanwhile, place the avocado flesh in a bowl and mash with the lemon juice, tahini and a pinch of salt. Toast the bread, spread over the avocado and top with chickpeas and parsley.