YOUR SOLIN GENERATED RECIPE
Zesty Roasted Chickpea and Avocado Toast
Crispy oven-roasted chickpeas and creamy avocado layered over protein-rich Greek yogurt on toasted sprouted bread for a satisfying, zesty crunch.
INGREDIENTS
0.75 cup Non-fat plain Greek yogurt
2 slice Sprouted grain bread
0.5 cup Canned chickpeas
0.25 whole Avocado
1 tbsp Hemp hearts
1 tbsp Nutritional yeast
1 tsp Extra virgin olive oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse the chickpeas and pat them completely dry with a clean kitchen towel to ensure they roast properly.
Toss the dried chickpeas with olive oil, smoked paprika, garlic powder, sea salt, and black pepper on the prepared pan.
Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until they are golden and crispy.
While the chickpeas are roasting, toast the sprouted grain bread slices until they are firm and golden brown.
Spread the non-fat Greek yogurt evenly across the warm toast slices to create a creamy, high-protein base.
In a small bowl, mash the avocado with lemon juice and spread it directly over the yogurt layer.
Top the toast with the warm roasted chickpeas and finish by sprinkling hemp hearts and nutritional yeast over the top.