The Heart of Nature Turmeric with spiced chickpeas and avocado

What you need
4 slices Seedful Turmeric
1 large or 2 small avocados
1 tablespoon of smooth tahini
Juice of 1 lemon
1x 400g can of chickpeas,
drained
2 teaspoons of ground cumin
Handful of parsley,
roughly chopped
Salt and pepper

Preheat the oven to 200ºC, fan setting.
Place the drained chickpeas onto a baking tray and mix with
the ground cumin, a drizzle of olive oil and a pinch of salt.
Cook for 15-20 minutes until the chickpeas reduce in size and
begin to turn crispy. Once cooked, remove from the oven and
leave to one side until needed.
Spoon the avocado flesh into a bowl and add the lemon juice,
tahini and a pinch of salt. Mash with a fork until it comes
together but is still a little chunky.
Once ready to serve, make the toast, then spoon even amounts
of the avocado onto each piece of toast. Top with the roasted
chickpeas, a sprinkle of parsley and a crack of black pepper.