Ingredients

1 small shallot, diced

1/2 lemon 

1/2 540ml can of chickpeas, drained and rinsed

1 avocado

2 tablespoons crumbled feta

4 slices of bread (freshly baked from a bakery preferred)

10 grape tomatoes, sliced

Salt and pepper to taste

Directions

1. Place the diced shallot in a bowl with the lemon juice. Let it sit for 10-15 minutes to macerate, this will remove the sharp bite of the shallot.

2. Meanwhile, use a potato masher or a fork to smash the chickpeas and avocado until it becomes chunky - you do not want to make it a completely smooth paste. Add salt and pepper to taste.

3. Add the crumbled feta to the mix and once the onions are macerated add those as well. Mix and slowly add in lemon juice, tasting as you go.

4. Toast the bread and then top with the chickpea-avocado mixture. Add salt and pepper to the tomato slices and then top those on the sandwich. Enjoy either as an opened-faced or closed.