Ingredients

The following ingredients have 4 Servings
  • 2 cups freshly cooked chickpeas
  • 1/2 cup finely diced celery (about 1 stalk)
  • 1/4 cup minced spring onion (or white onion)
  • 1 1/2 Tbsp chunky garlic paste
  • 1 Tbsp fresh chopped dill
  • 2 tsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 2 Tbsp mayonnaise
  • 4 pieces of whole wheat seeded bread
  • 2 avocados
  • Extra-virgin olive oil
  • Jane's Crazy Seasonings Mixed Up Salt

Instruction

  • Cook the chickpeas according this recipe in a slow cooker. Drain when tender. Measure out 2 cups of cooked chickpeas while warm. Spill them into a shallow bowl, and coarsely mash with a fork or potato masher. They shouldn't be completely smooth, nor left completely whole.
  • Stir in the celery, onion, garlic, dill, lemon, salt, and mayonnaise to create a spread.
  • Toast the bread and slice the avocados into thin long slices.
  • Spread the chickpea spread on the toasts and top with avocado slices. Drizzle a little olive oil over the avocado slices and chickpea spread, and finish with a spray of seasoned salt.