Ingredients: |
Ingredients: Ingredients
TOAST:
2 slices rustic bread, toasted (I like to use sourdough bread)
2 organic Hass avocados, pitted + mashed
1 teaspoon freshly-squeezed lemon juice
Pinch of sea salt + black pepper
¼ teaspoon cayenne pepper
ROASTED CHICKPEAS + TOMATOES:
2 Tbsps Extra Virgin Olive Oil
1 (15 oz.) can chickpeas, drained + rinsed
1 cup grape tomatoes, halved or whole
1 teaspoon sea salt + black pepper, each
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried parsley
SPICY MAPLE SYRUP:
½ cup pure maple syrup
1 teaspoon red pepper flakes
Pinch of sea salt + black pepper
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Directions: |
Directions:TO ROAST CHICKPEAS + TOMATOES:
Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining it with parchment paper.
In separate bowls, add the tomatoes and chickpeas followed by an equal amount of each seasoning: salt, black pepper, garlic powder, smoked paprika, oregano, basil, and parsley. Drizzle both tomatoes and chickpeas with 1 tablespoon of olive oil (each).
Add the tomatoes and chickpeas unto their own baking sheets (in a single layer) and bake for 15-20 minutes or until tomatoes are charred, wilted, and tender and the chickpeas are crispy. Remove and let cool slightly.
MASH THE AVOCADOS:
In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, black pepper, and cayenne pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired.
MAKE THE SPICY MAPLE SYRUP:
In a bowl, mix together the maple syrup, red pepper flakes, salt, and black pepper until combined.
ASSEMBLY:
On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with 1-2 Tbsps of roasted chickpeas and tomatoes. Drizzle with spicy maple syrup. Repeat until all servings are made. |
This recipe for Avocado toast is from