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4.78 from 9 votes

Roasted Chickpea Avocado Toast

This simple and healthy avocado toast is perfect for breakfast, lunch, or snack time!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

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.