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.