Avocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas

[Sincerely-Food-Chef]

Ingredients

• 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

Instructions

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!