Moroccan Chickpeas on Toast

Moroccan chickpeas on toast | Nadia Felsch

Moroccan Chickpeas on Toast
Prep time
Cook time
Total time
yield: 1
  • 1 cup chickpeas, cooked (or tinned)
  • 1 teaspoon cumin
  • 1.5 teaspoons paprika
  • 1 tablespoon olive oil
  • ¾ tablespoon balsamic vinegar
  • Good crack of salt & pepper
  • 1-2 slices toast of your preference
  • ½ avocado
  • Salt and pepper, to taste
  • 1 tablespoon pecorino or parmesan cheese
  • 1 tablespoon fresh coriander leaves
  1. Combine all ingredients, coating chickpeas well with the mixture
  2. Reserve ½ cup and store remaining chickpeas in an airtight container in the fridge for up to 5 days
  3. Toast bread to your preference
  4. Spread avocado
  5. Top with ½ cup chickpea mixture
  6. Season to taste and finish with cheese and herbs to serve
A great chickpea mix to have on hand and add to other meals - in salads, abundance bowls or as simple and delicious plant-protein.

For best results; taste and nutrition; use dried chickpeas that you soak, sprout and cook yourself. Check out the legume guide for more support.

VEGANS - simply leave out the cheese.

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