Chickpea and avocado breakfast toast
5
Points®
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 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
Reduced-calorie 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)
