# Components:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup (80 g) canned chickpeas, drained and rinsed
04 - 1 tablespoon extra virgin olive oil
05 - 1/2 teaspoon lemon zest
06 - 1 tablespoon fresh lemon juice
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh dill (optional)
13 - 1/2 small red chili or pinch of chili flakes (optional)
14 - 1 tablespoon toasted seeds (e.g., pumpkin or sunflower), for topping
# Preparation Steps:
01 - Toast the bread slices to your desired level of crispness.
02 - Lightly mash chickpeas in a small bowl with a fork, maintaining some texture. Incorporate olive oil, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper, mixing thoroughly.
03 - Halve and pit the avocado. Scoop out the flesh into a bowl and mash until mostly smooth. Season lightly with salt and freshly ground black pepper.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Spoon the prepared chickpea mixture evenly over the avocado layer.
06 - Generously sprinkle chopped parsley, chives, dill, and red chili or chili flakes over the chickpea layer.
07 - Top each slice with toasted seeds to add crunch. Serve immediately.
