for 1 serving
- ½ avocado
- kosher salt, to taste
- 1 teaspoon lemon juice
- 1 slice rye toast
- ¼ cup chickpeas, cooked or canned
- 12 edamames, frozen, thawed
- Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
- Spread the avocado on the slice of toast. Line 8 chickpeas at the top of the toast, then 6 edamame underneath, then repeat with the remaining chickpeas and edamame.