While we love the It Girl of the breakfast set — avocado toast — it doesn’t have much tide-you-over-till-lunch protein for your morning meal. Enter chickpeas. Mashed into the avo mixture, they also bring a little texture to the otherwise smooth spread.
1 small, ripe, pitted & peeled
Canned drained chickpeas
½ cup(s), or cooked. Rinsed and drained if canned
Light whole grain bread
2 slice(s), toasted
Crushed red pepper flakes
- Using a fork, in a medium bowl, mash the avocado, salsa, and salt until mostly smooth.
- Add the chickpeas and mash to combine. Divide the chickpea-avocado mixture between the toasts and spread evenly. Sprinkle with the red pepper.
- Per serving (1 toast)