Chickpea and avocado breakfast toast
7
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 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 chickpeas (garbanzo beans)
⅔ cup(s), rinsed and drained
Fresh lemon juice
1½ tsp
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Whole wheat bread
2 slice(s), toasted
Tomato
4 medium slice(s)
Avocado
½ small, thinly sliced
Everything bagel seasoning blend
¼ tsp
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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