Drain <quantity>¼<unit>cup</unit></quantity> of chickpeas that were soaked overnight. Transfer to a medium saucepan and add <quantity>½<unit>tbsp</unit></quantity> of salt

Add <quantity>1</quantity> bay leaf, <quantity>1</quantity> smashed garlic clove, and enough water to cover the chickpeas. Cook over medium heat for 15m until the chickpeas are soft

Drain the cooked chickpeas. Let it sit to dry before frying

Preheat the vegetable oil over medium heat. Add the chickpeas and fry until golden brown. Remove from the heat and drain the oil

Let the chickpeas cool down and crush them in a food processor to obtain a sandy texture. Leave some bigger pieces to create a contrast in texture

Toast <quantity>½<unit>tbsp</unit></quantity> of sesame seeds on a hot skillet over medium heat

Mix the toasted sesame seeds with the crushed chickpeas and season with <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil. The chickpea crumble is ready

Add <quantity>½</quantity> avocado, <quantity>6</quantity> coriander leaves, <quantity>1<unit>tbsp</unit></quantity> of water, and <quantity>1<unit>tbsp</unit></quantity> of lime juice to a tall container. Mix with a hand blender until smooth

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil. Blend until homogeneous and adjust the seasoning with salt to taste. The avocado purée is ready

Cut in half and deseed <quantity>1½</quantity> avocado

Scoop the avocado out of the skin. Careful not to damage the pulp

Preheat a cast iron skillet on high heat and grease it with <quantity>1<unit>tsp</unit></quantity> of vegetable oil

Add extra virgin olive oil and salt to taste to the avocado

Add them to the skillet with the flat side down and grill them until charred

Flip the avocados and turn off the heat. Leave them in the skillet for 2-3m to slightly cook on the other side. The grilled avocado is ready

Finely chop <quantity>¼<unit>bunch</unit></quantity> of chives

Transfer the chives to a ramekin, add salt and red chilli flakes to taste

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and lemon zest to taste

Make a bed on the serving plate with about <quantity>1<unit>tbsp</unit></quantity> of the Chickpea Crumble and place the Grilled Avocado on top

Drizzle with the seasoned chives and add a little more of the chickpea crumble

Garnish with cilantro, dill and mint leaves to taste

Add <quantity>1<unit>tbsp</unit></quantity> of the Avocado Purée on the side. The grilled avocado, herbs & chickpea crumble is ready

Enjoy!