Smashed avocado with chickpeas on red onion and mozzarella flatbreads
- 210g tin Asda Chickpeas in Water, drained and rinsed
- 1tbsp rapeseed oil
- ¼tsp turmeric
- ½tsp cumin seeds
- 225g vine-ripened cherry tomatoes, separated into small bunches
- 220g pack Extra Special Caramelised Onion & Mozzarella Flatbreads
- Flesh 1 medium avocado
- 1tbsp chopped parsley
- 2tsp Asda Glaze with Balsamic Vinegar of Modena
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the chickpeas into a roasting tin; drizzle with the oil. Sprinkle over the spices; toss to coat. Bake for 18-20 mins until very crisp.
Put the tomatoes on a baking tray and add to the oven shelf below the chickpeas. Roast for 10-12 mins until bursting.
Heat the flatbreads according to the pack instructions.
Roughly mash the avocado in a bowl. Season with pepper and stir through the parsley. Spread on the flatbreads; scatter over the chickpeas. Drizzle with balsamic.
Serve the avocado flatbreads with the roasted tomatoes.