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Avocado Chickpea Mash Tea Sammie CARLA HALL

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Perfect for afternoon tea!

ingredients
AVOCADO CHICKPEA MASH TEA SAMMIE
3 pocketless pita rounds
2 tablespoons olive oil
2 teaspoons zatar (plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)
CHICKPEA MASH:
1 can chickpeas (drained, 15 ounces)
1 avocado (peeled, pitted)
3 tablespoons mint (chopped)
1 lemon (zested)
3 tablespoons olive oil
1/2 English cucumber (skin-on, thinly shaved)
flaky sea salt (to garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the oven to 375ºF. Brush both sides of the pita with olive oil and sprinkle with zatar, thyme, salt and pepper. Place on a baking sheet and allow to warm, about 2 minutes.
In a large bowl, add the chickpeas and avocado and mash until smooth but still with some texture. Add mint, lemon and olive oil and season with salt and pepper. Spread a thin layer on each pita.
Using a mandolin, thinly slice the cucumber and cut into 3-inch rectangles. Shingle the cucumbers in rows, overlapping each other, to look like fish scales. Cut the sides off the pita to make a square shape. Cut the square into six smaller rectangles. Sprinkle with zatar and sea salt to finish.
Tip: Swap out the pita for any bread of your choosing!

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