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Ambassador [Associate]
Ambassador [Associate]
  • 445 calories
  • 25 min
  • 4 servings


  • 2 avocados
  • 1 (15 oz) can garbanzo beans (chickpeas)
  • 1 lemon
  • 8 slices whole grain bread
  • cayenne pepper
  • extra virgin olive oil
  • garlic powder
  • paprika
  • salt


  1. Preheat oven to 450°F.
  2. Drain and rinse chickpeas. Place on paper towels and pat dry, then transfer to a medium bowl. Add oil and spices to the bowl with the chickpeas and stir to combine.
    • 1 (15 oz) can garbanzo beans (chickpeas)
    • 1 tbsp extra virgin olive oil
    • ½ tsp paprika
    • ¼ tsp salt
    • ⅛ tsp cayenne pepper
  3. Transfer chickpeas to a baking sheet and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until slightly crispy, 15-20 minutes. Reserve bowl for next step.
  4. Meanwhile, wash and juice lemon into the medium bowl.
    • 1 lemon
  5. Wash, halve, and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.
    • 2 avocados
  6. Add avocado, salt, and garlic powder to the bowl with the lemon juice and mash with a potato masher or fork.
    • ¼ tsp salt
    • ¼ tsp garlic powder
  7. Toast bread if desired.
    • 8 slices whole grain bread
  8. To serve, divide toasts between dishes. Top with a layer of mashed avocado and a pile of warm roasted chickpeas. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • measuring spoons
  • mixing bowls
  • oven mitts
  • potato masher
  • stirring spoon
  • toaster (optional)