If the blog has given you the impression that I always eat elaborate dishes like vegan pulled ‘pork’ bao buns or homemade ravioli, think again!
What I did not know before I threw myself into blogging about food is that the life of a food blogger consists primarily of eating cold (or at least not sufficiently hot as it’s hard warming up ‘dressed-up’ food) leftovers 😉 . Vegan avocado toast is closer to what I actually eat when I’m not hoovering up photoshoot props. Ripe avocados and spiced chickpeas are two staples that I always have in my kitchen so it only makes sense to marry them together on a single plate, especially as they happen to go together so well. This simple dish is super easy to make, satisfying and, thanks to protein-rich chickpeas, extremely filling. As I make my own sprouts and I’m particularly keen on the spicy radish ones, I included them too for an extra nutritional boost, but if you don’t have those on hand, feel free to swap them for baby rocket or some fresh coriander or leave them out completely.
2 cups cooked chickpeas (about 1 cup dry) 2 tbsp olive oil 1 tsp ground cumin 2 tsp smoked paprika ½ tsp hot chilli powder salt, to taste
