Mash the chickpeas

• Place the chickpeas in a bowl and mash them with a masher until creamy but still slightly chunky.

Add the banana and flavourings

• Mash the very ripe banana directly into the chickpeas.
• Add the peanut butter, drizzle in the honey and sprinkle with the cinnamon sugar crunch.

Mix and serve on toast

• Mix everything together until well combined.
• Toast the gluten-free sourdough bread.
• Spoon a generous scoop of the chickpea mixture onto the toast and serve.