- 1 can chickpeas, drained and rinsed
- 1 small garlic clove, mashed
- pinch chilli flakes
- 1 avocado
- juice ½ lemon
- 2 Tbsp olive oil
- Vogel’s Sprouted Whole Grains, toasted
- micro greens for garnishing
- In a food processor (or use a stick blender) combine half the chickpeas with the garlic, chilli flakes, avocado, lemon juice and olive oil. Season to taste then combine with the remaining chickpeas.
- Dollop over the toast and scatter with the micro greens.