Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the chickpeas, miso, sesame oil, lemon juice and some seasoning in a bowl. Use a potato masher to crush everything together until you have a rough paste.
Spoon the avocado into another bowl and break up with a fork until roughly crushed. Fold the avocado through the chickpeas, then spread over the bread. Sprinkle with the sesame seeds and sliced spring onions. Serve with lemon wedges to squeeze over.