This version features crispy, spiced chickpeas on top of creamy mashed avocado over toast. It’s great for breakfast, brunch, or a light lunch.
Serves: 2
Prep time: ~5 minutes
Cook time (for chickpeas): ~5–8 minutes (or optionally roast ~10 minutes)
Total time: ~10–15 minutes
Ingredients
For the chickpeas:
- 1 can (about 400 g) chickpeas, drained & rinsed
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- Pinch of cayenne pepper or chili powder (optional, for heat)
- Salt & freshly ground black pepper, to taste
- Juice of ½ lemon (or lime)
For the avocado topping & toast:
- 1 ripe avocado
- Juice of ½ lemon (or lime)
- Salt & pepper, to taste
- 2 slices of good bread (sourdough, whole grain, multigrain, etc.)
- Optional: extra olive oil for drizzling
Optional garnishes / extras:
- Fresh herbs (cilantro, parsley, basil)
- Red pepper flakes
- Microgreens or sprouts
- Cherry tomato halves
- Everything bagel seasoning or sesame seeds
- Thinly sliced red onion
- A drizzle of hot sauce or balsamic glaze
Instructions
1. Prepare the chickpeas
- After draining and rinsing, pat the chickpeas dry using paper towels or a clean kitchen towel — removing excess moisture helps them crisp better.
- In a skillet over medium heat, add the olive oil.
- When the oil is shimmering, add the chickpeas.
- Sprinkle over the smoked paprika, cumin, garlic powder, and optional cayenne. Stir to coat the chickpeas evenly.
- Allow them to cook for 4–6 minutes, stirring occasionally, until they begin to brown and get slightly crispy on edges. Adjust heat downward if they start to burn.
- Squeeze the lemon juice over them, season with salt and pepper, stir again, then remove from heat and set aside.
Alternate (oven-roasted) method:
Preheat oven to 200 °C (≈ 400 °F). Toss the chickpeas in oil and spices, spread on a baking sheet lined with parchment, and roast ~10 minutes or until slightly crisp and golden. Use as topping.
2. Toast the bread
- While the chickpeas cook, toast your slices of bread until golden and crisp (either in a toaster or under the broiler).
3. Mash the avocado
- In a small bowl, scoop out the avocado flesh.
- Add lemon (or lime) juice, a pinch of salt and pepper. Mash to desired consistency (smooth or a bit chunky).
- Taste and adjust seasoning.
4. Assemble the toast
- Spread the mashed avocado generously over each slice of toast.
- Spoon or sprinkle the spiced chickpeas on top of the avocado layer.
- Add any garnishes you like (herbs, chili flakes, sliced onion, seeds, etc.).
- Optionally drizzle a bit of extra olive oil over the top before serving.
Tips for Best Results
- Choose a ripe avocado. It should yield a little to gentle pressure but not feel mushy.
- Dry the chickpeas well before cooking — moisture prevents crisping.
- Go light with spices at first. You can always add more after tasting.
- Serve immediately after assembling — the toast stays crisper and the avocado won’t oxidize too much.
- Prep ahead: You can roast or cook chickpeas ahead of time and store in an airtight container for up to 2–3 days. Mash avocado just before serving for freshness.
Variations & Ideas
- Smashed chickpeas + avocado: Instead of keeping chickpeas whole, mash some and mix with avocado for a combined spread.
- Add beans or lentils: Swap or combine chickpeas with black beans or cooked lentils.
- Spice it up: Try sumac, za’atar, curry powder, or chili-garlic sauce.
- Rich & creamy twist: Add a dollop of yogurt or labneh under the avocado for tang.
- Cheese: Top with crumbled feta or goat cheese (if not vegan).
- Extra protein: Add hemp seeds, hemp hearts, or a sprinkle of nutritional yeast.
