Whip up this delicious Chickpea, Avocado, and Tomato Toastie in just 10 minutes! It’s a delightful twist on the popular ‘tunacado’ trend, substituting tuna with mashed chickpeas seasoned with red onion, Dijon mustard, lemon juice, and garlic. This tangy mixture pairs wonderfully with creamy avocado, juicy tomatoes, and zesty pesto.
Ingredients:
- 1 x 400g tin chickpeas, drained
- ½ red onion, finely diced
- Handful of parsley (about 10g), roughly chopped
- 1 tsp Dijon mustard
- Juice of 1 lemon
- ½ clove garlic
- 1 large avocado, thinly sliced
- 2 large tomatoes, thinly sliced
- 2 tablespoons plant-based pesto
- 4 slices of bread, toasted
- Salt and black pepper, to taste
Instructions:
- In a food processor or mini chopper, combine chickpeas, red onion, parsley, Dijon mustard, half of the lemon juice, and garlic. Pulse briefly until the chickpeas are mashed but still slightly chunky. Season with salt and pepper to taste.
- Drizzle the remaining lemon juice over the sliced avocado.
- Spread pesto on each slice of toast. Layer on the chickpea mixture, tomato slices, avocado slices, a sprinkle of sea salt flakes, and black pepper. Top with another slice of bread to form a sandwich. Repeat to make a total of four sandwiches.
- Heat a large frying pan over medium heat. Optionally, drizzle a little olive oil over the outside of each sandwich. Place two sandwiches in the pan and press down with a toastie press or spatula. Cook for 2–3 minutes until golden brown. Carefully flip and cook for another 2 minutes until crisp and golden. Repeat with the remaining sandwiches.
Enjoy your flavorful and nutritious Chickpea, Avocado, and Tomato Toastie!
