Chickpea and Avocado Toast
This elevated avocado toast features smashed chickpeas seasoned with lemon and red pepper flakes for a protein-packed breakfast or lunch. It is a satisfying and nutritious meal that takes only 10 minutes to prepare.
Creamy avocado toast topped with lemon-seasoned smashed chickpeas for a quick high-protein meal.
Nutrition per serving
Ingredients
main
base
flavor
spices
Instructions
Season the Chickpeas
Place the drained chickpeas in a bowl and add 1 tablespoon of lemon juice, a pinch of salt, and the red pepper flakes. Use the back of a fork to lightly smash about half the chickpeas while leaving the rest whole for contrasting texture. Toss to combine.
Mash the Avocado
Halve the avocados and remove the pits. Scoop the flesh into a separate bowl. Add the remaining tablespoon of lemon juice and a pinch of salt. Mash with a fork to your desired consistency, whether chunky or smooth.
Toast the Bread
Toast the sourdough slices until they are deeply golden and crispy. A well-toasted base prevents the toppings from making the bread soggy and provides an important textural contrast to the creamy avocado.
Assemble and Serve
Spread a generous layer of mashed avocado onto each slice of toasted bread. Top with a heap of the seasoned chickpeas. Finish with an extra pinch of flaky sea salt and red pepper flakes. Serve immediately while the toast is still warm and crispy.
Substitutions
Common mistakes
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