Toasted Lebanese bread with garlic yoghurt, smashed avocado, roasted chickpeas, topped with za'atar and coriander

serves 4, prep 30 mins.

INGREDIENTS:

• 4 large slices Lebanese flatbread (pittas also work)

• 4 tbsp smashed avocado

• 250 g full-fat Greek yoghurt

• 2 garlic cloves

• 1 can (400 g) chickpeas, drained and rinsed

• 2 tsp za'atar

• 2 tbsp olive oil

• Salt & pepper to taste

• Fresh coriander leaves to garnish

METHOD:

Garlic yoghurt:

• Peel and roughly chop the garlic.

• Stir the chopped garlic into the Greek yoghurt.

• Season with salt and pepper.

• Set the garlic yoghurt aside.

Roasted chickpeas:

• Preheat the oven to 200°C.

• Pat the drained chickpeas dry using a paper kitchen towel.

• In a bowl, mix the chickpeas with the za'atar and olive oil.

• Spread the seasoned chickpeas out onto a baking tray, then roast in the preheated oven for about 15-20 mins, or until crisp and golden brown. For an even roast, shake the chickpeas halfway through baking.

Toasted Lebanese bread:

• Heat a grill or regular pan over a medium-high heat.

• Grill the Lebanese bread on both sides until lightly toasted and golden brown.

ASSEMBLY:

• Spread the garlic yoghurt evenly over the toasted Lebanese bread.

• Add the smashed avocado on top of the layer of yoghurt.

• Scatter the za'atar roasted chickpeas over the avocado.

• Garnish with fresh coriander leaves.

ENJOY!