Smoky Chickpea & Avocado Breakfast Toast

A quick, savory vegan breakfast that’s filling, flavorful, and ready in about 15 minutes — smoky spiced chickpeas, creamy avocado, and tangy lemon on toasted bread.

Ingredients

• 1 can (400 g) chickpeas, drained and rinsed (or ~1.5 cups cooked)
• 1 ripe avocado
• 2 slices good-quality bread (sourdough, whole-grain, or rye)
• 1 small tomato, thinly sliced (optional)
• 1 small handful fresh spinach or arugula (optional)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Pinch cayenne or chili flakes (adjust to taste)
• Salt and black pepper to taste
• 1/2 lemon (juice)
• 1 clove garlic, minced or grated (or 1/4 tsp garlic powder)
• Fresh herbs for garnish (parsley, cilantro, or chives), optional
• Optional finishing: drizzle of olive oil, splash of hot sauce, or sprinkle of nutritional yeast

Instructions

1. Toast the bread until golden and crisp.
2. While bread toasts, heat olive oil in a skillet over medium heat.
3. Add minced garlic and cook 20–30 seconds until fragrant.
4. Add chickpeas, smoked paprika, cumin, cayenne, salt, and pepper. Sauté 4–6 minutes, breaking a few chickpeas gently with the back of a spoon for a mix of whole and slightly smashed texture. Taste and adjust seasoning.
5. Mash the avocado in a bowl with lemon juice, a pinch of salt, and pepper.
6. Spread the mashed avocado evenly on each toast slice.
7. Top with the smoky chickpeas, then add tomato slices and greens if using.
8. Finish with fresh herbs, a drizzle of olive oil or hot sauce, and nutritional yeast if desired.

Flavor profile

• Savory and smoky from paprika and olive oil, brightened by lemon and fresh herbs; creamy avocado balances the spiced chickpeas.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!