Miso Chickpeas and Avocado Lunch Stack

Serves 1
Time 10 minutes


2 corn thins

400g can of chickpeas, rinsed, drained

1 tbsp white miso paste

1 tsp sesame oil

1 tbsp of lemon juice

1 large avocado 

1 tbsp spring onion, finely sliced

Hemp seeds, to serve


In a bowl smash the avocado with a fork.

In a separate bowl place the chickpeas, miso, sesame oil and lemon juice and with a fork mash the ingredients together – crush the chickpeas slightly, you do not want a complete paste.

Fold the chickpea mix through the mashed avocado.

Place on top of the corn thins and serve with sprinkled hemp seeds and sliced spring onions over the top.