Smashed Avocado and Roast Chickpeas on a Buckwheat Flatbread

I don’t think  you can beat the combination of avocado, chickpeas and flatbread! The delicious creamy avocado works so well with the slightly crispy chickpeas, peppery rocket and wholesome flatbread.

This avocado wrap makes a really nourishing weekend brunch or lunch and is the perfect combination of healthy plantbased fats and proteins – plus it tastes fantastic.

I have been meaning to post a recipe for roast chickpeas for a little whole now – if you haven’t tried roasting chickpeas before its definitely worth a go. Roasting them makes them crispy, crunchy and nutty  – a lovely healthy snack. You can flavour them with any spices you like; chilli flakes, cumin, smoked paprika or sumac for example.  They are also delicious mixed with roasted veggies, my favourite is roast cauliflower and tahini dressing.

The buckwheat flatbread is really simple to make, you just need to mix some buckwheat flour, a little oil and water to form a dough, roll out the dough, pop onto a hot griddle pan and they cook in a couple of minutes.

Smashed avocado on buckwhat flatbread


Smashed avocado on buckwhat flatbread

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  2 servings
  5 minutes preparation time
  40 minutes cook time


Roast Chickpeas

  • 1 can organic chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • Pinch pepper
  • 1 tsp pink Himalayan Salt

Buckwheat flatbreads

  • 1 cup buckwheat flour
  • 1 tbsp. olive oil
  • Pinch pepper
  • 1 tsp pink Himalayan Salt
  • 1/2 cup water
  • 1 avocado
  • Juice 1/2 lemon
  • Pinch pepper
  • 1 tsp pink Himalayan Salt
  • 1 handful rocket




  1. Add the chickpeas, oil, salt, pepper and the cumin seeds to a roasting pan and cook for 30-40 minutes on gas mark 5. The chickpeas should be crispy but not too dark.
  2. To make the buckwheat wraps; pre-heat a griddle pan (or frying pan) so that its nice and hot. In a bowl mix the flour, oil, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together and then divide into two. On a floured chopping board roll out the dough and then place on the gridle pan (gridle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works). The flatbreads will literally cook in a couple of minutes, simply flip them over when the underside is starting to char and cook on the other side a minute or so longer.
  3. Next scoop the flesh of the avocado into a bowl and smash it together with the salt, pepper and lemon juice.
  4. To serve; lay out the flatbread and then layer in the smashed avocado, roasted chickpeas (crush these a little) and rocket then fold into a wrap. Enjoy!

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  1. […] be eaten on its own as its really substantial but is always delicious with flatbreads (I like my buckwheat flatbreads), or some whole grain rice or […]

  2. Saba on April 2, 2015 at 8:31 pm

    Hello, the recipe looks and sounds lovely, can’t wait to try it. Was just wondering how much water I would need for the buckwheat wraps? Thanks x

    • Niki on April 4, 2015 at 1:20 pm

      Hi Saba
      Thanks for your comment. Start with 1/2 cup of water (add a little more if the dough is too dry).
      I really hope you like it!
      Niki xx

    • Uuta on June 8, 2015 at 7:32 pm

      Dear Sarah! Oh my – this heavenly dish is hainvg a hyggelig time in my belly right now – how absolutely delicious it was!! I love everything lemony and this is now my new favorite way to eat leeks! Thanks and keep those lovely lovely recipes running:) Smiles to you

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