Recipe for simple Avocado Toast topped with spicy roasted Chickpeas

6 Toast/Bread Slices
1/2 tbsp Unsalted Butter (Ghee or Vegan Butter could be used)

1 Ripe Avocado, mashed
Salt and Ground Black Pepper to taste
1/4 teaspoon Spicy Seasoning (I used Kick’n Chicken by Weber)
1-2 teaspoon Lemon juice (or Lime)

1 can Organic Chickpeas (You can cook them yourself as well)
1 teaspoon unsalted Butter (Vegan butter, Coconut oil/butter or Ghee could be used)
1/2 tsp Organic Tumeric
1/2 tsp. Spicy Seasoning (I used Kick’ n Chicken by Weber)
Salt and Ground Black Pepper to taste
1 teaspoon Lemon or Lime Juice

Chopped Parsley

How to
Heat a skillet or a frying pan with a bit of butter, then add slices of toast or any bread that you wish to use and toast for a minute or two on both sides until you reach the right (golden) colour.

Scoop avocado and mash it, add salt, pepper, seasoning and a generous squeeze of lemon or lime juice. Mix it well and set aside. You may also add garlic if you wish for more garlic taste.

Heat a skillet or saute/frying pan and add butter. Drain chickpeas (reserve chickpeas water or vegan whipped cream). Now add chickpeas to the skillet and add seasonings and lemon or lime juice.

Allow it to cook for about 3-5 minutes, mixing it frequently until you reach your desired taste of crunchiness. If you like it softer, stir fry it less, but leave it for up to 5 minutes to really get toasty chickpeas at a medium-high temperature to reach that slight outside crunch and softer inside. I like it that way, but you may cook it more or less.

Also, use seasoning to please your own taste. I use more spicy seasoning because I like it, but use just a dash if you do not like it as much.

Now, spread mashed avocado over the toasted bread, add a spoonful or more of spicy chickpeas and garnish it with a bit of chopped parsley.

You may use your own seasoning blend: Salt, pepper, onion powder, garlic powder, chilli flakes, thyme, parsley, cayenne pepper, etc. Whatever blend suits you as long as it got a bit of heat to it!


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.