Crispy Chickpea and Avocado Toast

Crunchy roasted chickpeas and creamy avocado on toasted whole grain bread with fresh toppings. A protein-packed, satisfying breakfast or lunch that's naturally vegetarian.

Prep: 10 min

Cook: 15 min

Servings: 2

Ingredients

• 1 can 15oz canned chickpeas drained and rinsed
• 2 tbsp olive oil
• 0.5 tsp cumin
• 0.25 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 slices whole grain bread
• 1 large ripe avocado
• 1 tbsp lemon juice
• 1 cup cherry tomatoes halved
• 0.25 small red onion thinly sliced
• 2 tbsp fresh cilantro

Instructions

1. Pat dried chickpeas with paper towels to remove excess moisture. Toss with olive oil, cumin, paprika, salt, and black pepper.
2. Spread on a baking sheet and roast at 400°F for 15-18 minutes until golden and crispy, shaking the pan halfway through.
3. While chickpeas roast, toast the bread until golden and crispy on both sides.
4. Cut avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky. Stir in lemon juice, salt, and pepper.
5. Spread mashed avocado evenly on each slice of toasted bread.
6. Top with crispy roasted chickpeas, halved cherry tomatoes, red onion slices, and fresh cilantro. Serve immediately while the toast is still warm and the chickpeas are crispy.

Try CookFromStock — AI-powered recipe generator