Avocado and Chickpea Rice Cake Toppers
Enjoy a delicious and nutritious snack with creamy avocado and smashed chickpea rice cake toppers, perfect for a quick and healthy pick-me-up.
10 min
Prep
4
Serves
180
Calories
Macros · per serving
6g protein
21g carbs
9g fat
Ingredients
For 4 servings
- 2 avocado
- 1 15 oz can canned chickpeas
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 8 rice cakes
Instructions
- 1
Drain and rinse the canned chickpeas under cold water, then transfer them to a mixing bowl.
- 2
Add lemon juice, olive oil, salt, black pepper, and red pepper flakes to the chickpeas.
- 3
Mash the chickpeas with a fork or potato masher until roughly smashed.
- 4
Cut the avocados in half, remove the pits, and scoop the flesh into a separate bowl.
- 5
Mash the avocados with a fork until smooth, then mix in the mashed chickpeas.
- 6
Spread the avocado and chickpea mixture evenly on each rice cake.
- 7
Serve immediately as a snack.
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