Roasted Chickpeas with Avocado & Feta on Sourdough Toast

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 people
Calories: 451kcal


  • 240 g tinned chickpeas (drained weight)
  • 4 slices sourdough bread
  • 50 g light feta
  • 1 avocado (approx 150g)
  • Juice of a lime
  • 2 teaspoons paprika
  • Salt & pepper
  • 1 kcal spray


  • Preheat to oven to 200 degrees Celsius.
  • Drain a tin of chickpeas and pat dry.
  • Add to a lined baking tray.
  • Spray well with 1 kcal spray and season with paprika, pepper and salt.
  • Mix the chickpeas around on the tray to coat with spices.
  • Bake in the oven for 5-10 minutes until lightly brown and sizzling.
  • Meanwhile, mash the avocado in a bowl and add in the juice of a lime.
  • Season with salt and pepper to taste and mix well.
  • Toast the sourdough bread.
  • Serve two slices of toast on a plate and top with half of the avocado.
  • Top with half of the roasted chickpeas and crumble on half of the feta.


Calories: 451kcal | Carbohydrates: 55g | Protein: 20g | Fat: 17g