- 1 (14-ounce) can chickpeas, drained and patted dry
- 1/ 2 teaspoon paprika
- 2 teaspoons olive oil
- pinch of Kosher salt
- 1 avocado, mashed
- 2 slices sourdough, 1-inch thick
Preheat oven to 400°F. In a small mixing bowl, toss the chickpeas 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 until lightly brown and sizzling, 5 minutes.
Toast two slices sourdough bread. Scoop avocado mash onto bread and spread evenly. Sprinkle with sea salt and pepper. Top toast with roasted chickpeas. Garnish with cayenne pepper and olive oil.