Avocado and Roasted Chickpea Ryvitas
Prep Time
10 minutes
Cook Time
30 minutes
Servings
2
Nutritional Information
Per Serve
Carbohydrates
46.1 g
Energy
502 kcal
Fibre
12.0 g
Protein
18.5 g
Saturated fat
6.2 g
Sodium
410 mg
Total fat
24.5 g
Total sugars
6.9 g
Per 100g
Carbohydrates
16.7 g
Energy
182 kcal
Fibre
4.3 g
Protein
6.7 g
Saturated fat
2.3 g
Sodium
150 mg
Total fat
8.9 g
Total sugars
2.5 g
Ingredients
- 8 Ryvitas (crispbreads)
- 400 g chickpeas (tinned, drained and rinsed)
- 1 tbsp olive oil
- chilli flakes (a pinch)
- salt and freshly ground black pepper (to taste)
- 1 small red onion (thinly sliced)
- 3 tbsp red wine vinegar
- 1 pinch salt
- 1/2 tsp caster sugar
- 1 ripe avocado
- 1 lemon zest (from 1 lemon)
- 1 lemon juice (from 1 lemon)
- 16 cherry tomatoes (halved)
- 60 g feta cheese (crumbled)
- fresh basil leaves (to garnish)
Method
- Preheat the oven to 180°C (350°F).
- Toss the chickpeas with olive oil, chilli flakes, salt, and pepper.
- Spread on a baking tray and roast for 30 minutes, shaking halfway through, until crispy.
- Meanwhile, place red onion in a small bowl with red wine vinegar, pinch of salt, and caster sugar. Stir and set aside to pickle.
- Mash the avocado in a bowl. Stir in lemon zest, lemon juice, and a pinch of salt and pepper.
- Spread the avocado mixture evenly over the 8 Ryvitas.
- Top with cherry tomatoes, roasted chickpeas, and pickled red onion slices.
- Crumble over feta cheese.
- Garnish with fresh basil and a crack of black pepper. Serve immediately.