Paprika Chickpea Crisps with Avocado Cream, Citrus Radishes and Toasted Pumpkin Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line 2 baking sheets with parchment paper.

2. 2

   In a bowl, whisk together the chickpea flour, water, 15 ml (1 tbsp) olive oil, sweet paprika, garlic powder, 3 g (1/2 tsp) salt, and black pepper until you have a smooth pourable batter. Let it rest for 10 minutes.

3. 3

   While the batter rests, place the pumpkin seeds in a small skillet over medium heat and toast for 2 to 3 minutes, stirring often, until nutty and lightly puffed. Remove and set aside.

4. 4

   In another bowl, combine the Greek yogurt with the avocado flesh, finely grated lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, and 1 g (1/4 tsp) salt. Blend or mash with a fork until smooth and creamy. Stir in half of the chopped chives and set aside.

5. 5

   In a small bowl, toss the thinly sliced radishes with 15 ml (1 tbsp) lemon juice, the honey, and 1 g (1/4 tsp) salt. Let them marinate for 10 minutes so they become bright and lightly sweet-tart.

6. 6

   Spoon the batter onto the baking sheets and spread it into thin rounds about 8 to 10 cm (3 to 4 inches) wide, leaving space between each one. They should be thin like crisp tiles so they bake up crunchy.

7. 7

   Bake for 8 to 10 minutes at 220 °C / 425 °F, rotate the trays, and continue baking for 5 to 8 minutes more, until the edges are golden and the crisps look dry and firm. Cool for 5 minutes on a rack so they finish crisping.

8. 8

   To serve, spread each crisp with a spoonful of avocado cream, top with a few slices of marinated radish, add toasted pumpkin seeds, and finish with the remaining chives. If desired, sprinkle with red pepper flakes just before serving.