Crispy Chickpea & Avocado Toasts with Lime Crema
Ingredients
- 1 can (15 oz)chickpeas (canned, drained)
- 2 tablespoonolive oil
- ½ teaspoonsmoked paprika
- ¼ teaspoongarlic powder
- ¼ teaspoonsea salt
- ⅛ teaspoonblack pepper
- 2 wholeavocado (ripe)
- 1 wholelime
- ¼ cupsour cream
- 4 slicebread (crusty, 1-inch thick)
- ¼ teaspoonred pepper flakes
- ¼ cupcilantro
Prep
- 01
Slice 2 ripe avocados in half, remove the pit, and use a spoon to scoop into thin slices.
- 02
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add drained chickpeas and cook for 5–7 minutes, stirring occasionally, until golden and crispy at the edges.
- 02
Sprinkle 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper over the chickpeas. Toss well and cook 1 minute more. Transfer to a bowl.
- 03
Juice the lime into a small bowl. Whisk in 1/4 cup sour cream and a pinch of salt until smooth. Set the lime crema aside.
- 04
Toast the bread slices until golden and crispy, 2–3 minutes per side.
- 05
Spread a generous layer of lime crema on each toast. Top with warm crispy chickpeas, then sliced avocado.
- 06
Finish with a pinch of red pepper flakes and a sprinkle of fresh cilantro. Serve immediately.
Spice Tips
The smoked paprika and red pepper flakes bring warmth here. For more heat, increase the red pepper flakes to 1/2 teaspoon or add a thin slice of jalapeño between the avocado and chickpeas. Drizzle with hot sauce (like Tabasco or sriracha) for kick.
Make the lime crema up to 4 hours ahead and refrigerate. Toast the bread just before assembly so it stays crispy. For more substance, add a fried or poached egg on top.