Moroccan Chickpeas on Toast
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
Chickpeas
- 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
Toast
- 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
Instructions
- Combine all ingredients, coating chickpeas well with the mixture
- Reserve ½ cup and store remaining chickpeas in an airtight container in the fridge for up to 5 days
- Toast bread to your preference
- Spread avocado
- Top with ½ cup chickpea mixture
- Season to taste and finish with cheese and herbs to serve
Notes
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.
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.
