Take avo toast to the next level with this delicious avocado pita recipe. Loaded with spiced chickpeas and chorizo, it’s a flavour sensation.
Serves44, as a light meal
Cook time15 mins15 minutes
Prep time20 mins20 minutes
as a light meal
To make this dish, start with the pitas. Brush them with oil. Cook in batches on a hot chargrill for 1-2 minutes or until lightly charred. Next, cook chorizo on the grill for a minute each side or until charred, then pop on a plate. Now for the spiced chickpeas. Combine chickpeas, paprika, cumin, coriander and oil in a bowl to coat. Tip them onto the grill and cook, stirring as you go, until heated through. Once cooked, put them in a bowl with the chorizo. For the creamy avocado, combine chopped avocado, lime juice and half the yoghurt in a food processor. Season with salt and pepper. Then process until the mixture is smooth. To serve, spread each pita evenly with creamy avocado. Top with sliced avocado, spoon over the spiced chickpea mixture and add another dollop of yoghurt. Spoon over the pesto and serve with mint leaves and a drizzle of lemon juice. As well as these avocado pitas, enjoy spiced chickpeas in salad bowls and on grazing platters.
Ingredients
4 small pieces wholemeal pita bread or flatbread
1 tbs olive oil
2 chorizo sausages, thinly sliced
400g can chickpeas, rinsed, drained
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 large ripe avocado, stoned, peeled, coarsely chopped
2 tsp lemon juice
1/2 cup (140g) Greek-style yoghurt
1/2 large ripe avocado, extra, stoned, peeled, thinly sliced
1/4 cup (65g) basil pesto
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill on high. Brush the bread with half the oil and cook on the grill, in batches, for 1-2 mins each side or until lightly charred. Divide among serving plates.
Step 2
Cook the chorizo on the grill for 1 min each side or until charred. Transfer to a large heatproof bowl. Combine the chickpeas, paprika, cumin, coriander and remaining oil in a bowl. Cook on the grill, stirring, until heated through. Add to the chorizo in the bowl.
Step 3
Place the chopped avocado, lemon juice and half the yoghurt in a food processor. Season. Process until the mixture is smooth.
Step 4
Spread the bread evenly with the avocado mixture. Top with sliced avocado. Spoon over the chorizo mixture and top with dollops of the remaining yoghurt. Drizzle with the pesto. Serve immediately.
