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Avocado pitas with spiced chickpeas

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Take avo toast to the next level with this delicious avocado pita recipe. Loaded with spiced chickpeas and chorizo, it’s a flavour sensation.

  • Serves4, as a light meal
  • Cook time15 minutes
  • Prep time20 minutes


  • 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.


  1. 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.
  2. 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.
  3. Step 3

    Place the chopped avocado, lemon juice and half the yoghurt in a food processor. Season. Process until the mixture is smooth.
  4. 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.

    Serve with mint leaves and lemon wedges