Roasted Chickpea Toast With Avocado

You can find chickpeas in raw form, and you would need to soak and boil. An easier option would be using canned chickpeas.

Whether this is your first time attempting to cook something with chickpeas, or you want to add something new and delicious to your weekly meal, I’d definitely suggest adding this chickpea toast to the list.

Making crunchy chickpeas is an easy 2 step process:

Tahini Sauce:

When I found out about tahini sauce, it’s been a game-changer for me. I make a bunch ahead and store it in a bowl covered with plastic wrap or a plastic jar with a lid. I like to spoon tahini on baked french fries, pasta salads, regular salads, etc. Tahini sauce keeps well in the refrigerator up to a week. The more it stays the more flavorful it gets if stored properly.

To make the tahini sauce, start by mincing two cloves of garlic. Then to the garlic, add the tahini paste and some freshly squeezed lemon juice, and whisk everything together. By doing this, the tahini paste would thicken up even more.

• You can roast the chickpeas on a baking pan lined with parchment paper, or you can use your air-fryer if you have one. The result is the same – it’s up to you to decide your easiest way to make these crunchy, colorful chickpeas.
• Make sure that the chickpeas are dried evenly, and they don’t have any moisture on them. This way, you would get a more crunchy finish.
• If you decide to make these crunchy chickpeas, and you definitely should, I would recommend using them the same day as they would lose some of the crispiness after some time.
• Bake in the upper racks of the oven so chickpeas can get a golden brown color.

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Chickpea toast prepared with lemony avocado sauce, topped with crunchy roasted chickpeas and homemade tahini sauce.

• 4 slices of bread

• marinade:

• 200g boiled/canned chickpeas

• 1/2 tsp smoked paprika

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp turmeric

• 1 tsp garlic powder

• 20g / 5tbsp olive oil

• avocado:

• 1 ripe avocado

• 1/2 tsp garlic and onion powder

• 1/2 juice of a lemon

• salt and pepper to taste pepper

• tahini sauce:

• 3 tbsp tahini paste

• 2 cloves of garlic – minced

• 1/2 juice of a lemon

• 50g warm water

• salt and pepper to taste

• Mince the garlic cloves and add the tahini paste in and lemon juice. Once you start whisking the tahini paste would get thicker, then it’s time to start adding the warm water. Pour the water little bu litter while constantly whisking until you get the desired thickness. Refrigerate for 10-15 minutes for the flavors to soak and consistency to thicken up a little bit.
• Preheat the oven to 200C/390F preferably with the oven fan ON.
• Dry the chickpeas with a damp cloth or paper towel and get rid of any skins visible on the chickpeas. In a bowl add the chickpeas, olive oil, salt, and mix together.
• Transfer on a baking pan lined with parchment paper and bake for 15-20 minutes on the upper racks of the oven or until golden brown and crunchy. Once out of the oven add the additional spices and mix until they coat all the chickpeas evenly.
• Mash the avocado and add the lemon juice salt, pepper, garlic, and onion.
• Toast the bread and spread the avocado on the bread. Then add the chickpeas while they are hot on top. And spoon some of the tahini before serving.

• dry the chickpeas with a damp or paper towel to get more crunchy chickpeas
• An optional step that I like to doo sometimes: I take the chickpeas halfway through the cooking mix them and put them back in the oven to achieve even baking.