Pita bread with pea and avocado smash and crispy chickpeas

Step 1/4

• 265 g canned chickpeas (drained)
• 2 pita breads
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp cayenne pepper

• oven
• baking sheet

Drain chickpeas and dry them with a kitchen towel. Mix chickpeas with olive oil, sweet paprika powder, cayenne pepper, salt, and pepper. Transfer to a baking sheet and bake at 180°C/355°F for approx. 25 min., or until crispy. During the last 5 min. of baking, add pita breads to the oven. Alternatively, you can toast them.

Step 2/4

• 1 avocado
• 100 g peas (frozen)

• pot
• fine sieve
• bowl

Add frozen peas to pot of boiling water and cook for approx. 4 - 6 min. Drain and rinse under cold water to stop the cooking process. Add to a bowl with avocado and mash until smooth.

Step 3/4

• 50 g tomatoes
• 2 tbsp lemon juice
• 1 onion
• 1 clove garlic
• 1 scallion
• chili flakes

• knife
• cutting board

Finely chop onion and garlic, and add to mashed green peas and avocado. Season with lemon juice, salt, pepper, and chili flakes to taste. Halve tomatoes and finely slice scallion.

Step 4/4

Fill pita breads with mashed green peas and avocado. Top with tomatoes, scallions, and crispy chickpeas. Enjoy!

Enjoy your meal!