WEEKDAYS 1e|12c|p

Avocado Chickpea Mash Tea Sammie

Carla Hall
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Servings: 6 - 8
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easy
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0 to 15 min

Perfect for afternoon tea!


  • Ingredients
  • step-by-step directions
Ingredients
Avocado Chickpea Mash Tea Sammie
  • 3 pocketless pita rounds
  • 2 tablespoons olive oil
  • 2 teaspoons zatar (plus more to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Chickpea Mash:
  • 1 can chickpeas (drained, 15 ounces)
  • 1 avocado (peeled, pitted)
  • 3 tablespoons mint (chopped)
  • 1 lemon (zested)
  • 3 tablespoons olive oil
  • 1/2 English cucumber (skin-on, thinly shaved)
  • flaky sea salt (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat the oven to 375ºF. Brush both sides of the pita with olive oil and sprinkle with zatar, thyme, salt and pepper. Place on a baking sheet and allow to warm, about 2 minutes.
  • In a large bowl, add the chickpeas and avocado and mash until smooth but still with some texture. Add mint, lemon and olive oil and season with salt and pepper. Spread a thin layer on each pita.
  • Using a mandolin, thinly slice the cucumber and cut into 3-inch rectangles. Shingle the cucumbers in rows, overlapping each other, to look like fish scales. Cut the sides off the pita to make a square shape. Cut the square into six smaller rectangles. Sprinkle with zatar and sea salt to finish.
  • Tip: Swap out the pita for any bread of your choosing!

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