Avocado & bean triangles

Top wholemeal bread thins with creamy avocado and protein-rich beans for a healthy, low-calorie, vegetarian lunch that provides two of your 5-a-day

  • Prep:5 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 354
  • fat 12g
  • saturates 3g
  • carbs 44g
  • sugars 4g
  • fibre 12g
  • protein 12g
  • salt 0.6g


  • 3 triangluar bread thins, (see our recipe)
  • 210g can red kidney beans, drained
  • 1 tbsp finely chopped dill, plus extra for garnish
  • ½ lemon, for squeezing
  • 1 tomato, chopped
  • 1 small avocado
  • 1 small red onion, finely chopped


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  1. Follow our triangular bread thins recipe to make your own. While they bake, roughly mash the beans with the dill and a good squeeze of lemon then stir in the tomato. 

  2. Cut the bread triangles in half and top with the beans. Scoop the avocado into a bowl and roughly mash with a squeeze more lemon. Spoon the avocado onto the beans, scatter over the chopped onion, then garnish with the remaining dill. 

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