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4.67 from 15 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes




  • 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


  • 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


  • 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.