- 1-2 avocados ripe
- juice of one lemon
- salt and pepper to taste, divided
- extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
- garlic clove
- 1 cup chickpeas
- smoked paprika, I used hot smoked paprika
- 2 hard boiled eggs sliced
- 2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
- fresh ground black pepper
- flakey salt
- red pepper flakes (optional)
- Furikake (optional)
Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!
