NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

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 slice Sprouted grain bread

1 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

0.25 whole Avocado

1 tsp Lemon juice

1 tsp Fresh cilantro

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

• 3

  Toss the chickpeas with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the chickpeas on the baking sheet and roast for 20 minutes, shaking the pan halfway through, until golden and crisp.

• 5

  While chickpeas roast, whisk the egg whites in a bowl and cook them in a non-stick skillet over medium heat until fully set and fluffy.

• 6

  Toast the slice of sprouted grain bread until it reaches your desired level of crispness.

• 7

  In a small bowl, mash the avocado with the Greek yogurt and lemon juice until the mixture is creamy and well combined.

• 8

  Spread the avocado-yogurt mixture generously over the toasted bread.

• 9

  Layer the cooked egg whites on top of the avocado spread, then pile on the warm roasted chickpeas.

• 10

  Garnish with chopped fresh cilantro and red pepper flakes before serving immediately.