Toasted Chickpeas
2 cans of chickpeas, rinsed, drained, and dried (or 3 cups cooked chickpeas, patted dry)
1 tbsp avocado oil (or olive oil)
½ tsp paprika
½ tsp cumin
1 tbsp salt
pepper, to taste
Tomato Cucumber Salad
½ pint cherry tomatoes, halved
1-2 persain style cucumbers cut into quarter slices
¼ red onion, chopped finely
½ lemon, juiced
olive oil
salt and pepper to taste
Fixings
2 tortillas or pitas, toasted
3 tbsps Kale Pesto HOPE hummus
cilantro, for sprinkling
sumac, for sprinkling
1 avocado, sliced