Herbed Chickpea & Avocado Toast with Fermented Chili Drizzle
Happier GroceryHerbed Chickpea & Avocado Toast with Fermented Chili Drizzle
Ingredients
For the Herbed Chickpea & Avocado Mash
- 1 can organic chickpeas, rinsed and drained
- 2 ripe organic avocados, pitted and scooped
- 1/4 cup fresh organic parsley, finely chopped
- 2 tablespoons fresh organic dill, finely chopped
- 1 tablespoon fresh organic chives, finely chopped
- 1 tablespoon fresh organic lemon juice
- 1 tablespoon single-origin extra virgin olive oil
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Assembly
- 4 slices artisanal sourdough bread, thick-cut
- 1 tablespoon fermented chili crisp, or to taste, for drizzling
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Prepare the Herbed Chickpea & Avocado Mash: In a medium bowl, combine the rinsed and drained chickpeas and the scooped avocado. Using a fork or a potato masher, mash the chickpeas and avocado together until mostly smooth but still with some texture.
⏱️ 5 min
- 2
Add the fresh herbs (parsley, dill, chives), lemon juice, extra virgin olive oil, flaky sea salt, and freshly ground black pepper to the chickpea and avocado mixture. Stir gently to combine all ingredients, ensuring the herbs are evenly distributed. Taste and adjust seasoning as needed.
⏱️ 3 min
- 3
Toast the sourdough bread slices to your preferred level of crispness. A golden-brown toast works best to provide a sturdy base for the mash.
⏱️ 2 min - 4
Assemble the toasts: Evenly spread a generous amount of the herbed chickpea and avocado mash over each slice of toasted sourdough bread.
⏱️ 3 min
- 5
Finish and serve: Drizzle each toast with a touch of fermented chili crisp for a gut-friendly kick and garnish with fresh organic microgreens. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryHerbed Chickpea & Avocado Toast with Fermented Chili Drizzle
Ingredients
For the Herbed Chickpea & Avocado Mash
- 1 can organic chickpeas, rinsed and drained
- 2 ripe organic avocados, pitted and scooped
- 1/4 cup fresh organic parsley, finely chopped
- 2 tablespoons fresh organic dill, finely chopped
- 1 tablespoon fresh organic chives, finely chopped
- 1 tablespoon fresh organic lemon juice
- 1 tablespoon single-origin extra virgin olive oil
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Assembly
- 4 slices artisanal sourdough bread, thick-cut
- 1 tablespoon fermented chili crisp, or to taste, for drizzling
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Prepare the Herbed Chickpea & Avocado Mash: In a medium bowl, combine the rinsed and drained chickpeas and the scooped avocado. Using a fork or a potato masher, mash the chickpeas and avocado together until mostly smooth but still with some texture.
⏱️ 5 min - 2
Add the fresh herbs (parsley, dill, chives), lemon juice, extra virgin olive oil, flaky sea salt, and freshly ground black pepper to the chickpea and avocado mixture. Stir gently to combine all ingredients, ensuring the herbs are evenly distributed. Taste and adjust seasoning as needed.
⏱️ 3 min - 3
Toast the sourdough bread slices to your preferred level of crispness. A golden-brown toast works best to provide a sturdy base for the mash.
⏱️ 2 min - 4
Assemble the toasts: Evenly spread a generous amount of the herbed chickpea and avocado mash over each slice of toasted sourdough bread.
⏱️ 3 min - 5
Finish and serve: Drizzle each toast with a touch of fermented chili crisp for a gut-friendly kick and garnish with fresh organic microgreens. Serve immediately.
⏱️ 2 min