# Components:
→ Base
01 - 2 large slices rustic whole grain or sourdough bread
02 - 1 ripe avocado
→ Chickpea Mixture
03 - 1/2 cup canned chickpeas, drained and rinsed
04 - 1 tablespoon extra virgin olive oil
05 - 1/2 teaspoon lemon zest
06 - 1 tablespoon fresh lemon juice
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Herbs & Garnish
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh dill (optional)
13 - 1/2 small red chili or pinch of chili flakes (optional)
14 - 1 tablespoon toasted seeds (pumpkin or sunflower) for topping
# Directions:
01 - Toast the rustic bread slices until golden and crisp.
02 - Lightly mash chickpeas in a small bowl, keeping some texture, then stir in olive oil, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper until combined.
03 - Halve and pit the avocado, scoop the flesh into a bowl and mash until mostly smooth; season lightly with salt and pepper.
04 - Spread the mashed avocado evenly over each toasted bread slice.
05 - Spoon the prepared chickpea mixture evenly over the avocado layer.
06 - Sprinkle chopped parsley, chives, dill, and chili flakes if using, over the top.
07 - Top each slice with toasted seeds to add crunch and serve immediately.
