Avocado Chickpea Sourdough Toast

Ingredients

• 4 Count whole-grain sourdough bread - 4 slices (120 g), Total listed weight is 120 g.
• 1 Count ripe avocado - 1 large (200 g), Large avocado, listed weight 200 g.
• 1 Cup canned chickpeas - 1 cup (165 g), drained and rinsed, Listed drained amount is 165 g.
• 1 Count fresh lemon - 1 medium (60 g), Medium lemon, listed weight 60 g.
• 0.25 Cup fresh parsley - 1/4 cup (15 g), chopped, Listed chopped amount is 15 g.
• 1 Tablespoon extra-virgin olive oil - 1 tablespoon (15 ml), Metric equivalent listed as 15 ml.
• 0.25 Teaspoon fine sea salt - 1/4 teaspoon (1.5 g), Metric equivalent listed as 1.5 g.
• 0.25 Teaspoon black pepper - 1/4 teaspoon (0.5 g), Metric equivalent listed as 0.5 g.
• 0.25 Teaspoon red chili flakes - 1/4 teaspoon (0.5 g), Metric equivalent listed as 0.5 g.
• 0.25 Teaspoon garlic powder - 1/4 teaspoon (0.8 g), Metric equivalent listed as 0.8 g.

Instructions

1. Prepare produce and chickpeas

   1. *Halve, pit, and scoop* the avocado; *drain and rinse* the chickpeas; *chop* the parsley; and *juice* the lemon.

2. Toast the bread

   2. Toast the *whole-grain sourdough* until *crisp and golden*, about *3 to 4 minutes*.

3. Mash the topping

   3. In a mixing bowl, *mash the avocado* with the chickpeas, lemon juice, parsley, olive oil, salt, black pepper, red chili flakes, and garlic powder until *mostly creamy with some texture*.

4. Assemble and serve

   4. Spoon the *avocado-chickpea mash* over the hot toast, spread it evenly, and serve *right away* while the bread stays *crisp*.