Sriracha chickpea toast

This 5 minute plant-based lunch is made up of creamy sriracha chickpeas on smashed avocado toast. It’s easy, quick, and packed with flavour.

Chickpeas are such heroes for quick, wholesome meals. I always have a tin/jar in the cupboard. In this recipe they are dressed in creamy, spicy sriracha mayo then topped on avocado on toast.

The creamy avocado is such a good flavour combo, then it’s finished with nutty sesame seeds and fresh lime.

This honestly has so much flavour and comes together in 5 minutes, making it perfect for lunches or those evenings when you cannot be bothered to cook.

You’ll need (serves 2):

• 1 tin of chickpeas, drained

• Sriracha mayonnaise

• 1 large avocado

• 4 slices of good bread, I.e sourdough, toasted

• 1 tbsp sesame seeds

• 1 lime

Mix the chickpeas with a couple of tablespoons of mayo, taste and add more to suit your preference.

Halve the avocado and scoop out the flesh. Spread on the toast. Season with a little salt.

Spoon the chickpeas over the avocado toast. Sprinkle some sesame seeds over the top and finish with a squeeze of lime. Dig in.