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515 kcal
25 min.
Toast with Dill Sauce, Avocado, Crispy Chickpeas, and Pomegranate

Recipe for Toast with Dill Sauce, Avocado, Crispy Chickpeas, and Pomegranate

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x portion

NaN g

515 kcal

x g

2 kcal

515.1
Calories
16.4g
Prot.
26.1g
Fat
54.9g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Rustic bread1× slice of bread (70 g)
  • Yogurt, greek style, plain5× teaspoon (60 g)
  • Chickpeas, cooked or canned3× tablespoon (45 g)
  • Avocado3.5× slice (35 g)
  • Pomegranate1× tablespoon (17 g)
  • Dill, fresh2.5× tablespoon (12.5 g)
  • Sunflower seeds1× handful (10 g)
  • Olives3× piece (9 g)
  • Olive oil1× teaspoon (5 g)
  • Garlic0.5× clove (2.5 g)
  • Garlic powder1× pinch (2 g)
  • Smoked Paprika1× pinch (1 g)
  • Oregano, dried, ground0.5× pinch (1 g)
  • Salt2× pinch (1 g)
  • Cumin seeds0.5× pinch (1 g)
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How to make Toast with Dill Sauce, Avocado, Crispy Chickpeas, and Pomegranate

  1. 1. Preheat the oven/air fryer to 200°C. If using an oven, turn on the convection function.

  2. 2. Drain and rinse the chickpeas under cold water, then place them in a large bowl.

  3. 3. Drizzle the chickpeas with olive oil and add the spices. Mix well and spread them on a baking tray lined with parchment paper.

  4. 4. Bake the chickpeas for 20 minutes. After 20 minutes, check if the chickpeas are crispy enough; if not, bake them a little longer.

  5. 5. Meanwhile, prepare the sauce. In a small bowl, mix the yogurt with chopped dill and crushed garlic. Season with salt and pepper to taste.

  6. 6. Scoop out the avocado and cut it into strips. Slice the olives in half.

  7. 7. Toast the bread in a toaster, oven, air fryer, or on a dry pan until crispy. Toast the sunflower seeds in a dry pan.

  8. 8. Place the toasted bread on a plate and drizzle with the dill sauce. Then arrange the sliced avocado on top.

  9. 9. Sprinkle with crispy chickpeas, olives, pomegranate seeds, and sunflower seeds.

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