Light Bites Recipe

Prepare chickpeas

Preheat oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels; removing moisture helps them crisp. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/4 tsp kosher salt, and 1/8 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, shaking the pan halfway, until chickpeas are golden and crisp at the edges.

Toast bread

While chickpeas roast, brush both sides of the bread slices lightly with remaining 1 tablespoon olive oil. Toast in a skillet over medium heat 2–3 minutes per side until golden and slightly crisp, or toast under the broiler for 1–2 minutes per side—watch closely.

Mash avocado & assemble

In a bowl, halve and pit the avocado, scoop flesh into a bowl and mash with lemon juice, remaining 1/4 tsp kosher salt, 1/8 tsp black pepper and red pepper flakes to taste. Spread a generous layer of mashed avocado over each toasted bread slice. Top with a handful of roasted chickpeas and finish with microgreens or baby arugula and an extra pinch of smoked paprika if desired. Serve immediately so toast stays crisp. Makes 4 small toasts (serves 2–4 depending on appetite).

In a medium bowl combine Greek yogurt, chopped dill, chopped chives, minced garlic, lemon zest, lemon juice, olive oil, salt and black pepper. Stir until smooth and taste; adjust seasoning with more salt or lemon if desired. Transfer to a serving bowl and drizzle a tiny extra olive oil on top and a few snipped chives for garnish. Arrange assorted crudités on a plate around the dip. Chill briefly if making ahead. Serves 4 as a light snack.

Heat a nonstick skillet over medium-high heat and add sesame oil. Add thawed edamame and sauté 2–3 minutes until heated through and starting to blister. Add soy sauce and rice vinegar, toss to coat and cook another 30–60 seconds. Transfer to a bowl and sprinkle with toasted sesame seeds, red pepper flakes and sliced scallions. Serve warm or at room temperature. Makes about 2 servings.