Step 1

Drain and rinse 1 can chickpeas. Pat them dry with pepper kitchen towels. Set aside.

Step 2

Warm a skillet over high heat and add 1 tablespoon extra virgin olive oil to the pan.

Step 3

Toss in chickpeas and cook on medium heat for 3 to 4 minutes, continually stirring with a wooden spoon. Add in 1 teaspoon turmeric and stir until chickpeas are coated with turmeric.

Step 4

Keep cooking for a few more minutes, until chickpeas are nicely toasted around the edges. Remove from the heath.

Step 5

Add a few drops of lemon juice and sprinkle with salt. Shake the chickpeas to distribute. Set aside.

Step 6

Toast the bread in a toaster.

Step 7

In a small bowl, mash 1 avocado with the fork. Season with salt a dash of pepper to taste.

Step 8

To assemble: Spread mashed avocado on toasted bread. Top it with roasted chickpeas. Sprinkle with pink peppercorns, parsley, and drizzle everything with EV olive oil or flaxseed oil.