Spicy Avocado and Chickpea Toast

Experience a fusion of creamy avocado with spicy chickpeas on crispy toast for a satisfying breakfast or brunch. Perfectly seasoned and topped with fresh greens, this dish is a flavorful, nutritious choice.

Prep time: 10 minutes
Cook time: 2 minutes
Serves: 4

Ingredients

1 ripe avocado

1 cup canned chickpeas, rinsed and drained

1 tbsp olive oil

1 tbsp sriracha sauce

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

4 slices whole-grain bread

1/2 cup baby arugula

1 tbsp lime juice

1 tbsp sunflower seeds, toasted

Instructions

1. Toast the whole-grain bread slices to your desired level of crispiness.

2. In a bowl, mash the avocado with lime juice, salt, and black pepper until smooth.

3. In a skillet over medium heat, add olive oil and chickpeas. Cook for 2-3 minutes until chickpeas are slightly golden.

4. Add sriracha sauce, smoked paprika, and garlic powder to the chickpeas. Stir well and cook for another 2 minutes until well combined and heated through.

5. Spread the mashed avocado evenly over the toasted bread slices.

6. Top each toast with the spicy chickpea mixture and a handful of baby arugula.

7. Sprinkle toasted sunflower seeds over the top for added crunch.

Storage

Store leftover chickpea mixture in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat chickpeas in a skillet over medium heat until warm, or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.