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Photo of Chickpea and avocado breakfast toast by WW

Chickpea and avocado breakfast toast

5
Points® value
Total Time
5 min
Prep
5 min
Serves
1
Difficulty
Easy
These egg-free breakfast 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 is also a great lunch option to keep in mind.

Ingredients

Canned drained chickpeas

⅔ cup(s)

Fresh lemon juice

1½ tsp(s)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 tsp(s), or to taste

Reduced-calorie whole wheat bread

2 slice(s), toasted

Tomato

4 medium

Avocado

½ small, thinly sliced

Everything bagel seasoning blend

¼ tsp(s)

Crushed red pepper flakes

1 pinch(es)

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 everything bagel seasoning and the pepper flakes.
  2. Serving size: 2 topped toasts

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