# 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 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 pinch of chili flakes (optional)
14 - 1 tbsp toasted seeds, such as pumpkin or sunflower, for topping
# Method:
01 - Toast the slices of bread to your preferred crispness using a toaster or grill pan.
02 - Lightly mash the drained chickpeas in a small bowl with a fork, leaving some texture intact. 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 into a bowl and mash until mostly smooth. Season with salt and pepper to taste.
04 - Evenly spread the mashed avocado over the toasted bread slices.
05 - Spoon the chickpea mixture evenly over the avocado layer on each slice.
06 - Sprinkle with chopped parsley, chives, dill, and chili or chili flakes if desired.
07 - Top with toasted seeds to add crunch and serve immediately.
