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| Main Ingredients | Multigrain bread, Chickpeas (kabuli chana) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Avocado Tartine
- 6-8 Multigrain bread slices, toasted
- 1 cup Chickpeas (kabuli chana) boiled
- 1 cup micro greens
- for garnishing Cucumber sliced
- for garnishing Muskmelon sliced
- Avocado spread -
- 1 Ripe avocados
- ½ cup Spring onion greens chopped
- 1 tablespoon Olive oil
- 1 tablespoon Sour cream
- to taste Salt
- 1 tablespoon Lemon juice
- Spicy tahini -
- 2 tablespoons Tahini
- 1 tablespoon Olive oil chilli
- 1 tablespoon Lemon juice
- to taste Salt
Method
- To make avocado spread, deseed avocado and put the flesh in a blender jar.
- Add spring onion greens, olive oil, sour cream, salt and lemon juice and blend into a smooth paste.
- To make spicy tahini, combine tahini, chilli olive oil, lemon juice, salt and little water in a bowl and mix well.
- Spread a generous layer of avocado spread over the bread slices. Top with some chickpeas. Cut the bread slices diagonally into halves.
- To serve, make a bed of micro greens on a serving plate. Place the tartine over it, garnish with sliced cucumber and musk melon. Drizzle the spicy tahini on top and serve immediately.
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