2 large avocados
1 punnet grape tomatoes, quartered
½ tin chickpeas, drained and rinsed
50g Rocket leaves
1-2 red chillies, finel diced (optional)
2 tbsp pine nuts, toasted
2 tbsp olive oil
Salt & pepper
4 large wholemeal flat breads
Place the flat bread onto an oven tray and toast under the grill for a few minutes each side until crisp. Cut into triangles and place on a serving plate.
Cut the avocados in half and remove the stone. In a large bowl place the tomatoes, chickpeas, chilli and rocket, drizzle with oil and lemon juice, season and lightly mix together. Fill the centre of the avocado with the salad and sprinkle with toasted pine nut, serve.
By Georgina from Simply Sumptuous Food