Avocado Mash, Feta, and Spicy Roasted Chickpeas Toasts
for the roasted chickpeas
* one 15-oz can chickpeas
* 1 – 2 tbsp olive oil
* 1/2 tsp chipotle pepper
* 1/2 tsp smoky paprika
* 1/4 tsp ground cumin
* 1/4 tsp ground coriander
* 1 tbsp lime juice
* a pinch of salt
for the toasts
* 4 – 6 slices of sourdough bread
* 1 – 2 ripe avocados
* 6 oz feta
* 1 tbsp olive oil
* 4 – 6 tbsp thinly sliced scallions, white and light green party only
* 1 – 2 tbsp lime juice (or up to taste)
* salt and freshly ground pepper
* microgreens (to garnish)
Make the chickpeas
Preheat oven to 400° F.
Rinse and drain the chickpeas. Pat them dry. In a medium bowl, mix together all of the ingredients except chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little bit more olive oil. Add the chickpeas to the bowl and toss to coat. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet in a single layer. Toast the chickpeas in the oven for about 30 minutes, mixing every 10 minutes or so. The chickpeas are ready when they are golden brown and very crispy. Remove the chickpeas from the oven and let them cool. If you are not using the chickpeas right away, store them in an airtight container.
To make the toasts
In a small bowl, crumble the feta with a fork. Add a drop of milk, water or cream and mash with a fork until it becomes spread-like.
In a medium bowl, mix the avocados with scallions, olive oil and lime juice. Mash with a fork. Season with salt and pepper. Leave the mash on the sides while you prepare the toast.
Toast the bread. Spread the thin layer of the feta on each slice of toast. Spread the avocado mash on top of it. Top generously with spiced chickpeas and sprouts. Serve immediately.
Serves 4 as a single plate, 8 as finger food
Source for more delightful and beautiful mighty toast recipes: http://www.threelittlehalves.com/2017/04/four-mighty-toasts-giveaway.html