Avocado, Kale, Chickpea Stack

Avocado, Kale, Chickpea Stack

Serves 2


  • 1 avocado
  • 1 cup of kale, torn into pieces and stalks removed
  • 400 g tin of chickpeas, drained
  • 3 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of cayenne pepper
  • 2 thick slices of sourdough
  • 1 tbs of hemp seeds
  • Chilli flakes (as much or as little as you like) 
  • Salt flakes
  • Lemon wedges 


  1. Preheat oven to 180°C.
  2. Pat dry chickpeas and gently toss in a bowl with 2 tsp of oil, paprika, cumin, cayenne pepper and a pinch of salt.
  3. Spread chickpeas on baking paper & roast for approximately 20 minutes until golden.
  4. In the meantime mash avocado with some lemon juice and a few cracks of salt & pepper.
  5. Sauté kale in a hot pan with 1 tsp of oil, chilli flakes and a pinch of salt. Cook until bright green and crispy. 
  6. Toast sourdough and remove chickpeas from the oven. 
  7. Add avocado to toast, top with kale, chickpeas and hemp seeds. 
  8. Enjoy.