Miso, chickpea and avocado smash on toast
- Preparation and cooking time
- Serves 2
- 400g tin chickpeas drained
- 2tsps white miso paste
- 1tsp sesame oil
- juice of half a lemon
- 1 ripe avocado
- 2 slices sourdough
- 1tbsp coriander chopped
- 1tbsp sesame seeds lightly toasted
- 2 spring onions finely sliced
- STEP 1
Preheat the oven to 180°C. Toast the sesame seeds for 5mins. Remove and leave to cool.
- STEP 2
Combine the miso, chickpeas, sesame oil and lemon juice in a medium bowl. Smash together with a fork or a potato masher.
- STEP 3
Scoop out the flesh of the avocado. Transfer to a plate and roughly smash with a fork. Combine with the chickpea mix, then stir in the coriander. Taste for seasoning: you may need to add more lemon juice, or some salt and pepper.
- STEP 4
Toast the sourdough, then generously spread the mix over the toasts. Scatter with the sesame seeds and spring onions and serve with a wedge of lemon. Any leftover mix will keep for up to two days in an airtight container in the fridge.