This roasted chickpeas and avocado toast makes an easy, healthy, and protein-filled breakfast. Made in just 2 easy steps!
- 1 can (400 ml) chickpeas
- ½ tsp paprika
- 2 tsp olive oil, plus more to drizzle
- pinch sea salt
- 1 avocado
- 2 slices sourdough bread, 1-inch thick
- sea salt and pepper
- Preheat oven to 400°F/200°C. Strain chickpeas and pat dry. Toss into a mixing bowl with paprika, olive oil and a generous pinch of sea salt. Mix to combine. Line a baking tray with parchment paper and pour chickpeas onto tray. Bake in oven for 5 minutes, or until lightly brown and sizzling.
- Toast two slices of sourdough bread. Scoop avocado onto bread and gently press down with a fork to mash and spread evenly. Sprinkle with sea salt and pepper. Top toast with roasted chickpeas. Optional to sprinkle with more sea salt, pepper, and cayenne pepper. Lightly drizzle with olive oil.