# What You'll Need:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup (4.5 oz) canned chickpeas, drained and rinsed
04 - 1 tbsp extra virgin olive oil
05 - 1/2 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tbsp chopped fresh parsley
11 - 1 tbsp chopped fresh chives
12 - 1 tbsp chopped fresh dill (optional)
13 - 1/2 small red chili or pinch of chili flakes (optional)
14 - 1 tbsp toasted seeds (e.g., pumpkin or sunflower), for topping
# Method:
01 - Toast the bread slices until crisp to your preference.
02 - Lightly mash chickpeas with a fork, leaving some texture; combine with olive oil, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper.
03 - Halve and pit the avocado, scoop out flesh, and mash until mostly smooth; season lightly with salt and pepper.
04 - Spread the mashed avocado evenly across the toasted bread slices.
05 - Top the avocado layer evenly with the prepared chickpea mixture.
06 - Sprinkle chopped parsley, chives, dill, and chili (if desired) over the chickpea layer.
07 - Scatter toasted seeds over the garnish for added crunch and serve immediately.
