Chickpea and avocado toasts
6
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
These egg-free toasts make for a hearty vegan meal that’s quick and easy to pull together - and they make good use of a small amount of leftover chickpeas. The recipe works for breakfast, brunch and lunch!
Ingredients
Canned chickpeas
⅔ cup(s), rinsed and drained
Lemon juice
1½ tsp
Salt
1 pinch, or to taste
Pepper
1 pinch, or to taste
Bread, wholemeal, with grains and seeds
2 slice(s), toasted
Roma tomato
1 medium, sliced
Avocado
½ medium, thinly sliced
Dried chilli flakes
1 pinch
Instructions
1
In a small bowl, mash the chickpeas to your desired consistency; stir in the lemon juice, salt, and black pepper. Spread the chickpea mixture evenly over the toast. Divide the tomato and avocado evenly over the toast; sprinkle with the chilli flakes.
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