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Roasted Chickpea Avocado Toast

This simple and healthy avocado toast is perfect for breakfast, lunch, or snack time!

Recipe from Two Peas & Their Pod

4.78 from 9 votes

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.