Smashed Avocado & Roasted Chickpeas On Rye with Turmeric Sauerkraut
Avocado on toast is probably one of the most popular lunch choices out there, so I love finding different ways to vary this up depending on how I’m feeling, the weather, how hungry I am etc. This edition contains crunchy roasted chickpeas, pineapple & turmeric sauerkraut, pomegranate seeds, and toasted pumpkin seeds on a bed of rocket, and it cheered me up immediately, even before the first bite! Adding colourful wholefoods to any dish is a sure-fire way to increase the nutrient content and health benefits, and I can't encourage it enough.
Servings: 2 Time: 20 minutes
Ingredients
1 can chickpeas, drained and rinsed
drizzle olive oil
salt & pepper
½ tsp paprika (or any other spices – optional)
2 slices of rye bread (eg Biona)
1 avocado
2 tsp tahini
squeeze lemon juice
salt & pepper
4 tbsp turmeric & pineapple sauerkraut (eg London Fermentary, or homemade!)
pumpkin seeds, toasted
pomegranate seeds
rocket
Method
1. Preheat the oven to 220C fan and line a baking tray with baking paper.
2. Pat dry the drained chickpeas with kitchen roll then spread these out on the baking tray so they are in a single layer. Drizzle with olive oil and sprinkle with salt, pepper and any spices if using. Toss well.
3. Roast in the oven for 20 minutes until golden and crispy, being careful not to burn.
4. Meanwhile, in a small bowl, roughly smash the avocado using the back of a fork. Add the tahini, lemon juice, salt & pepper and mix again.
5. When the chickpeas are cooked, toast the rye bread, drizzle with extra virgin olive oil, top with the smashed avocado, roasted chickpeas, sauerkraut, and seeds. Place this on a bed of rocket and enjoy.
