Go to all recipes
Beetroot & avocado toasts with chick peas

Beetroot & avocado toasts with chick peas


Take avocado on toast to the next level with earthy beetroot houmous and spiced chick peas

  • Feeds 6 Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    890kj 213kcal
  • Fat
    Med 12%
  • Saturates
    Low 8%
  • Sugar
    Low 4%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 25g

Bring Co-op to your front door

Big Bag Option


  • 400g can Co-op chick peas in water, drained and rinsed
  • 1 tbsp Co-op Irresistible cold pressed rapeseed oil
  • ½ tsp ground turmeric
  • ½ tsp garlic powder
  • 250g pack Co-op British cooked beetroot, drained and diced
  • Zest and juice of ½ lemon
  • 1 tsp ground cumin
  • 6 slices Co-op Irresistible hand finished white sourdough
  • 1 avocado, sliced


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put half the chick peas onto a baking tray and drizzle with half the oil
  3. Sprinkle with the turmeric and garlic powder, season and mix evenly
  4. Bake for 15-18 mins
  5. Meanwhile, make the beetroot houmous
  6. Put the remaining chick peas and oil into a blender with the beetroot, lemon juice and cumin
  7. Blend until fairly smooth, but keep some of the texture
  8. Toast the sourdough slices, then spread each one generously with the beetroot houmous
  9. Top with the avocado, and sprinkle with the baked chick peas and lemon zest
  10. Season with black pepper to serve

Explore more recipes