Avocado Chickpea Sourdough Toast
Quick Australian café-style sourdough toast topped with chunky smashed avocado, chickpeas, and bright lemon. It is a substantial vegan breakfast ready in under 20 minutes.
- Australian
- Australian café-style
- avocado toast
- breakfast
- chickpeas
- IPFB59
- plant-based
- quick
- quick breakfast
- sourdough
- toast
- Vegan
- vegan breakfast
Shopping options
Check ingredients to include themPackage used · most used first
Ripe avocado · 1 Each
Fresh Large Ripe Avocado
100%
Details
Lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
Canned chickpeas, drained and rinsed · 0.75 Cup
Goya® Canned Chick Peas
40%
Details
Sourdough bread · 4 Count
ACE Bakery® Sourdough Bistro Sliced Bread, 21 Oz, 12 Slices
Sale
33%
Details
Extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Kosher salt · 0.25 Teaspoon
David's Kosher Salt
0%
Details
Ground black pepper · 0.13 Teaspoon
McCormick Pure Ground Black Pepper
0%
Details
Crushed red pepper flakes · 0.13 Teaspoon
McCormick Crushed Red Pepper
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Sourdough bread-4 slices
- Ripe avocado-1 each
- Canned chickpeas-3/4 cup
- Lemon-1 each
- Extra-virgin olive oil-1 tablespoon
- Kosher salt-1/4 teaspoon
- Ground black pepper-1/8 teaspoon
- Crushed red pepper flakes-1/8 teaspoon
Zest 1/2 teaspoon from the lemon, then halve it and squeeze 1 tablespoon juice into the mixing bowl. Cut the remaining lemon into wedges. Halve the avocado, remove the pit with a spoon, and scoop the flesh from the peel.
Remove the avocado pit with a spoon rather than striking it with a knife.
Add the chickpeas to the lemon juice and coarsely mash until about half are broken down. Add the avocado, lemon zest, 1 teaspoon olive oil, salt, black pepper, and red pepper flakes. Mash into a chunky mixture, leaving some chickpeas and avocado pieces intact.
Do not use chickpeas from a can that is leaking, badly dented, or bulging.
Heat the skillet over medium heat. Add 1 teaspoon olive oil and two bread slices, then toast for about 2 minutes per side until crisp and golden. Repeat with the remaining 1 teaspoon oil and two bread slices, adjusting the heat if the bread browns too quickly.
Keep the skillet handle turned inward.
Use a spatula when flipping the hot bread.
Divide the avocado-chickpea mixture among the warm toast slices and spread it to the edges. Serve immediately with the lemon wedges for squeezing.
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