Upgrade your avocado toast and try this Spiced Chickpea and Creamy Avocado Pita Wraps instead! They’re packed with fiber as well as flavor, and come together in just about 7 minutes!
Ingredients
Chickpeas:
¾cupChickpeas, ½ 15oz can (195g) or Cooked from dry (55g)
¼tspPaprika
¼tspGarlic Powder
⅛tspPepper
Avocado Spread:
1mediumAvocado, 150g
¼cupYogurt, about 50g
¼cupCilantro, Chopped
1tspLemon Juice
⅛tspSalt
⅛tspBlack Pepper
For serving:
2Pita (or Naan) Bread
Red Onion, Chopped
Cilantro, Chopped
Instructions
In a bowl, toss together chickpeas, paprika, garlic powder and pepper.
Heat a nonstick or cast iron skillet over medium and lightly roast chickpeas for 3-5 minutes.
Or cook in air-fryer at 350°F.
Meanwhile, make the avocado dip: Place avocado, yogurt, chopped cilantro, lemon juice and a food processor or blender, and season with salt and pepper. Blend for about 20 seconds until pureed.
Place pita or naan bread on a work surface, and smear the avocado spread over the surface. Top with roasted chickpeas, and optionally garnish with chopped onion and cilantro.
Serve immediately!
Notes
Storage:
In the fridge in an airtight container for at most 1 day. Avocado spread will start to brown if kept longer.