Breakfast avocado and chickpea sandwiches
Ingredients
Sandwich toppings
- 100 g edamame beans
- 1 egg fried, sunny side up
- 1 egg softly scrambled
- 2 tbsp cottage cheese
- Thinly sliced cucumber
- Flakey salt for serving
Crispy fried chickpeas
- 200 g chickpeas drained
- ⅓ tsp salt
- ½ tsp garlic powder
- Sprinkle of chili flakes
- Drizzle of olive oil
Smashed chickpeas
- 200 g chickpeas drained
- ⅓ tsp paprika
- ⅓ tsp oregano
- ⅓ tsp pepper
- 1 tsp olive oil
Instructions
- Preheat your oven to 200°C
- Boil the edamame in salty water for 5-7 minutes, drain
Crispy fried chickpeas
- Place the drained and dried chickpeas on a sheet pan lined with parchment paper
- Sprinkle with the spices and drizzle the oil, toss together
- Roast for 15 minutes with the fan on
Smashed chickpeas
- Mix the ingredients in a bowl and smash with a potato masher or a bottom of a glass