Lunch recipe
Quick vegan toasts with warm harissa chickpeas, cucumber, carrot, spinach, lemon, coriander, and avocado.
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Ingredients
frying pan, sieve, box grater, knife, chopping board
Method
Drain and rinse the chickpeas, cut the cucumber into batons, coarsely grate the carrots, slice the avocado, roughly chop the coriander, and cut the lemon into wedges.
Heat the olive oil in a frying pan over a medium heat. Add the chickpeas, harissa paste, cumin, and 2 tbsp water, then cook for 6 to 8 minutes, stirring often, until glossy and hot with a few chickpeas lightly crushed. Season the chickpeas with a pinch of salt and black pepper while they cook.
Turn off the heat, squeeze in half the lemon, and stir through half the coriander. Taste and add a small pinch of salt only if needed.
Toast the bread in a toaster or dry frying pan until firm and golden at the edges.
Divide the spinach over the toast, then spoon on the harissa chickpeas. Add the cucumber, grated carrot, and avocado, then scatter over the remaining coriander and squeeze over a little more lemon.
Serve straight away, or pack the chickpeas and salad separately from the bread for assembling at lunch.
