This is a brunch recipe that goes above and beyond what you might normally think of making, but it’s well worth the extra bit of effort, especially if you are sharing it with someone else.
- 1 avocado
- 1 small tin of chickpeas (210g)
- 1 tsp chilli flakes
- 2 tbsp olive oil
- salt and pepper
- 100g cherry tomatoes
- small bunch of coriander
- 1 spring onion
- 1 tsp lime juice
Preheat your oven to 180C.
Rinse your chickpeas off in a colander to get rid of any of the brine and pat off the excess moisture with a piece of kitchen roll. Half your avocado and remove the stone.
Scatter the chickpeas on a baking tray and put the avocado halves face up in the middle.
Drizzle over the olive oil and scatter over the chilli flakes along with some salt and pepper. Gently shake the tray so that the chickpeas are lightly coated in the oil and that everything is in one layer.
Bake in the centre of the oven and bake for about 25 minutes (or until the chickpeas are golden brown).
Whilst the avocado and chickpeas are baking, make the salsa by finely chopping the tomatoes, coriander and spring onion. Add in the lime juice, some salt and pepper and mix together (I did all this in a mini chopper).
When the chickpeas are ready, serve up half an avocado filled with salsa and a couple of spoons of chickpeas for each person, and enjoy.
If you’re not a coriander fan, then parsley will work just as well in this recipe.