Roasted Chickpea Avocado Toast
Recipe from Two Peas and Their Pod
This simple and healthy avocado toast is perfect for breakfast, lunch, or snack time!
Servings: 0 Serves 2-4
Ingredients
FOR THE CHICKPEAS:
- 1 15 oz can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon tumeric
FOR THE LEMON TAHINI DRESSING:
- 1/3 cup tahini
- 1 clove garlic minced
- 1 1/2 lemons juiced (about 4 tablespoons)
- 1/3 cup hot water
- Kosher salt and black pepper to taste
FOR THE AVOCADO TOAST:
- 4 slices bread I use whole wheat, you can use gluten-free bread
- 2 large avocados
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and tumeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy.
- While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and, water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- Remove the pits from the avocados and discard. Scoop out the avocado flesh with a spoon and place into a medium bowl. Add lemon juice and mash with a fork. Season with salt and pepper.
- Spread the mashed avocado onto the toast slices. Top with roasted chickpeas and a drizzle of lemon tahini dressing. Serve immediately.
- Note-you can make the roasted chickpeas and dressing in advance. I store them both in the refrigerator. To reheat the chickpeas, place them in a microwave safe bowl and reheat for about 20 seconds.