Avocado Toast with Jerk Chickpeas and Pickled Red Onions

Instructions

1. 1In a small bowl, combine the thinly sliced 1/2 medium Red Onion, 1/4 cup Apple Cider Vinegar, 1 tbsp Sugar, and 1/4 tsp Salt. Stir to combine and let sit for at least 15 minutes to pickle the onions.
2. 2Place the 8 slices Whole Wheat Bread into a toaster and toast until golden brown.
3. 3While the bread is toasting, in a medium bowl, mash the 2 large Ripe Avocados with the 1 tbsp Lime Juice and 1/4 tsp Salt until smooth. Set aside.
4. 4Heat the 1 tbsp Olive Oil in a medium skillet over medium heat (176.7°C / 175°C). Add the rinsed and drained 1 can Canned Chickpeas and 2 tbsp Jerk Seasoning. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
5. 5Spread the mashed avocado mixture evenly onto the 8 slices of toasted Whole Wheat Bread.
6. 6Top the avocado toast with the cooked jerk chickpeas.
7. 7Add the pickled red onions from the bowl on top of the chickpeas.
8. 8If using, sprinkle the 1/4 tsp Red Pepper Flakes over the toast and serve immediately.

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