Snack time: smashed avocado with naan bread


  • 150 g chickpeas
  • 2 avocado’s
  • 3 tbsp Abbot Kinney’s Coco Start
  • 1 lime, juice
  • sea salt
  • black pepper
  • extra virgin olive oil
  • 1/8 tsp cayenne pepper
  • handful parsley, chopped
  • 2 naan breads, garlic & coriander flavour
  • handful coriander
  • garden cress
  • chilli flakes

How to make it:

  1. Cook the chickpeas, following instructions on package (or save time by choosing canned chickpeas).
  2. Take a big bowl and add the unpeeled avocado’s, Abbot Kinney’s Coco Start, lime juice a pinch of salt and pepper.
  3. Smash with a fork and stir until all is mixed well together.
  4. Move the chickpeas into a bowl with 1 tbsp olive oil, a pinch of cayenne pepper and some sea salt to taste.
  5. Put a frying pan on medium heat and fry the chickpeas until they get crunchy and golden brown.
  6. Just before you put the pan off the stove add the parsley and fry, while stirring frequently, for another 2 minutes.
  7. Bake the naan bread, following instructions on package.
  8. Move the smashed avocado to a plate and dress with some coriander, chickpeas, garden cress, olive oil and chili flakes to taste.
  9. ENJOY!

smashed avocado and naan

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