I call this Avocado Toast with Spicy Chickpeas a perfect Avo Toast. They are so popular these days and extremely versatile. I just love them as well as my kids.

You can make them vegetarian or vegan, or add bacon, chicken, eggs, etc. I also love using different types of bread for my avocado toast. It all depends on what I got in my kitchen or what I crave at that moment.

I have made it before with everything bagel chickpeas, smoked salmon as well as avo-prosciutto toast. One of the most versatile foods, right?!

What is your favorite AVO TOAST? Please do share it with me in the comments. I would love to hear.

The first time I tried avocado was 10 years ago. I almost puked when I tasted this marvelous fruit. Then about 5 or 6 years ago I fell madly in love with avocados.

I do not know what clicked the second time, but all of a sudden I actually loved the taste. Maybe a pinch of salt and a generous squeeze of lemon juice.

The same goes for Peanut butter. I hated PB so much, the taste was just awful to me, but now I can eat it with a spoon.

To stay on the topic, we eat a lot of avocados in my house. Besides dips and salads, this is how we eat it most of the time especially if they are overripe.

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Do you have food that you hated when you were a child, or even before you actually started liking it?

If you make my amazing Avocado Toast with Spicy Chickpeas recipe, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations or how you make your own avo toast.

Recipes you might like:

• Chicken and Egg Salad Lettuce Wraps
• Caramelized Onion Tart
• Creamy Spinach Puff Pastry.

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Yield: Serves 4

Avocado Toast with Spicy Chickpeas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Simple, healthy, and easy brunch idea.

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Ingredients

• 8 Toast/Bread Slices
• 1/2 tbsp Unsalted Butter Ghee or Vegan Butter could be used

Avocado:

• 2 Ripe Avocado mashed
• Salt and Ground Black Pepper to taste
• 1/2 teaspoon Spicy Seasoning I used Kick’n Chicken by Weber
• 2 teaspoon Lemon juice Or Lime

Chickpeas

• 1 can Organic Chickpeas You can cook them yourself as well
• 1 teaspoon unsalted Butter Vegan butter, Coconut oil/butter or Ghee could be used
• 1/2 tsp Organic Tumeric
• 1/2 tsp. Spicy Seasoning I used Kick’ n Chicken by Weber
• Salt and Ground Black Pepper to taste
• 1 teaspoon Lemon or Lime Juice

Garnish:

• Chopped Parsley

Instructions

1. Heat a skillet or a frying pan with a bit of butter, then add slices of toast or any bread that you wish to use and toast for a minute or two on both sides until you reach the right (golden) color.
2. Scoop avocado and mash it, add salt, pepper, seasoning and a generous squeeze of lemon or lime juice. Mix it well and set aside. You may also add garlic if you wish for more garlic taste.
3. Heat a skillet or saute/frying pan and add butter. Drain chickpeas (reserve chickpeas water or vegan whipped cream). Now add chickpeas to the skillet and add seasonings and lemon or lime juice. Allow it to cook for about 3-5 minutes, mixing it frequently until you reach your desired taste of crunchiness. If you like it softer, stir fry it less, but leave it for up to 5 minutes to really get toasty chickpeas at a medium-high temperature to reach that slight outside crunch and softer inside. I like it that way, but you may cook it more or less. Also, use seasoning to please your own taste. I use more spicy seasoning because I like it, but use just a dash if you do not like it as much.
4. Now, spread mashed avocado over the toasted bread, add a spoonful or more of spicy chickpeas and garnish it with a bit of chopped parsley.

Notes

You may use your own seasoning blend: Salt, pepper, onion powder, garlic powder, chili flakes, thyme, parsley, cayenne pepper, etc. Whatever blend suits you as long as it got a bit of heat to it!

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