Smashed Avocado & Chickpeas on Toast




548 per portion


100g tinned chickpeas, rinsed, drained and roughly mashed

1 heaped tbsp nutritional yeast flakes

½ tsp curry powder

a small pinch of sea salt and ground black pepper

1½ tsps olive oil

1 tbsp fresh coriander, finely chopped

1 tbsp fresh lime juice

70g ripe avocado, mashed

2 slices sourdough or wholewheat bread, toasted

a sprinkle of sunflower seeds

How To

Place the chickpeas in a bowl. Add the nutritional yeast and stir well.

Add the curry powder, salt, pepper, olive oil and half of the coriander and mix well.

Place the avocado in a bowl. Stir in the lime juice. Spread onto the toast.

Spoon half of the chickpea mixture over the toast.

Sprinkle the remaining coriander and the sunflower seeds over the top. Serve.

Store the leftover chickpea mixture in an airtight container and refrigerate for up to 2 days.

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