Avocado Toast + Marinated Chickpeas and Celery

Serves 4 | Prep Time: 15 minutes | Cook Time: none

Avocado toast never seems to disappoint. The addition of the chickpea and celery salad adds a hearty and nutrient rich element.

Ingredients

For the marinated chickpeas

2, 14oz cans chickpeas
14oz (400g) can artichoke hearts, quartered
3 tablespoons (30ml) extra virgin olive oil
1/2 teaspoon (2g) red chile flakes
1 clove garlic, micro-planned
2 tablespoons (30g) apple cider vinegar (sub red/white wine vinegar or lemon juice)
1/2 cup parsley, coarsely chopped

For the celery relish

3 stalks celery, thinly sliced or in a small dice
3 stalks green onion, white and green parts thinly sliced
1 jalapeño, halved, deseeded and thinly sliced or minced
A handful of the palish yellow celery leaves, chopped
2 tablespoons dill (optional)
3 tablespoons (45g) extra virgin olive oil
1 teaspoon cumin seed
Juice of 1 lime
Kosher salt to taste

For the avocado mash

2-3 avocados, halved and pitted
Lemon juice to taste
Kosher salt to taste
Seaweed flakes (optional)

Kosher salt to taste

Chef Tips

The marinated beans/celery can be made a day in advanced. It will hold well for 3-4 days; though best consumed in 1-2 days for maximum freshness.

Preparation

Drain the beans and rinse throughly under cold water. Put beans into a bowl, add artichoke hearts, olive oil, chile flakes, garlic, vinegar and parsley to combine. Season with salt and stir to combine. Taste for seasoning.

Step 2 (for the celery relish)

Heat oil and cumin in a small skillet over medium heat, shaking skillet often, until cumin is sizzling and fragrant, about 1 minute. Allow to cool to room temperature.

Step 3

Place celery, jalapeño, green onions, and celery leaves in a bowl. Pour cumin oil over celery mixture. Add lime juice, salt, and pepper to taster; stir to combine. Add into the chickpea mixture. Serve in the same bowl or in a serving bowl.

Step 4

Place avocado in a bowl and mash with a fork to desired consistency. I like it a little chunky. Season with salt and lemon juice to taste; stir and taste again. Spread all over some toasted bread. Sprinkle on some seaweed flakes (optional).