Avocado, Chickpea and Sprouts



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  • 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


  1. 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.
  2. Dollop over the toast and scatter with the micro greens.
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