Crunchy toasted chickpeas spooned over a thick layer of avocado sauce, and toasted bread make this simple but delicious chickpea toast. Finished up with a rich homemade garlicky tahini dressing and sprinkled fresh parsley on top. If you’ve been wondering what’s should be your today’s breakfast or brunch, this is something that you should definitely try!
Crunchy Avocado and Chickpea Toast
So many vegan and vegetarian recipes use chickpeas as their base/main ingredient. Especially in the Mediterranean diet, you can find them very often in various meals. My favorite ways to use chickpeas are: for homemade hummus, chickpea soups, and stews, falafel, chickpea salad, etc.
They have so many nutritional values and are great to have them incorporated into your diet at least a couple of times every week. Chickpeas can be used as a main dish, crunchy topping on a salad, or toasted and crunchy on top of a toast for breakfast or brunch.
Lately, one of my favorites ways to eat chickpeas has been this roasted chickpea toast. Roasted chickpeas taste great especially because they soak a lot of flavor from the marinade and get crunchy, colorful on the outside. And when we talk about chickpeas I also love to use chickpea flour which makes delicious vegan pancakes called socca.
Whether this is your first time attempting to cook something with chickpeas, or you want to add something new and delicious to your weekly meal, I’d definitely suggest adding this chickpea toast to the list.
Ingredients for crunchy chickpea toast
– boiled or canned chickpeas – You can find chickpeas in raw form, and you would need to soak and boil. An easier option would be using canned chickpeas. I believe that cooking them from scratch at home is a great idea to try, and it’s been my go-to ever since I started using chickpeas. But to cut on some of that cooking time, sometimes the canned chickpeas are a great substitute as well. When using canned chickpeas, it’s best to drain the liquid (aquafaba) that’s in the can and rinse them with clean water.
– ripe avocado and tahini sauce, spices;
How to make crunchy chickpeas?
Making crunchy chickpeas is an easy 2 step process:
– First, you would need to dry the chickpeas with a damp cloth or paper towels, making sure there’s no moisture left on them. Then in a bowl add them with the olive oil and salt and mix.
-Transfer them to a baking pan lined with parchment paper and bake anywhere from 15-20minutes or until they get golden brown and crunchy. Once they are out of the oven add the additional spices mix and spoon over your avocado toast, soups, salads, etc.
When I found out about tahini sauce, it’s been a game-changer for me. I make a bunch ahead and store it in a bowl covered with plastic wrap or a plastic jar with a lid. I like to spoon tahini on baked french fries, pasta salads, regular salads, etc. Tahini sauce keeps well in the refrigerator up to a week. The more it stays the more flavorful it gets if stored properly.
To make the tahini sauce, start by mincing two cloves of garlic. Then to the garlic, add the tahini paste and some freshly squeezed lemon juice, and whisk everything together. By doing this, the tahini paste would thicken up even more.
Into the tahini paste pour warm water while constantly whisking. You will know that the tahini sauce is ready when you reach the desired thickness.
You can make it ahead, and if you refrigerate for a couple of hours, it would thicken up even more and get like a mayo.
- You can roast the chickpeas on a baking pan lined with parchment paper, or you can use your air-fryer if you have one. The result is the same – it’s up to you to decide your easiest way to make these crunchy, colorful chickpeas.
- Make sure that the chickpeas are dried evenly, and they don’t have any moisture on them. This way, you would get a more crunchy finish.
- If you decide to make these crunchy chickpeas, and you definitely should, I would recommend using them the same day as they would lose some of the crispiness after some time.
- Bake in the upper racks of the oven so chickpeas can get a golden brown color.
You’ll also love to try:
Roasted Chickpea Toast With Avocado
- 4 slices of bread
- 200g boiled/canned chickpeas
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 20g / 5tbsp olive oil
- 1 ripe avocado
- 1/2 tsp garlic and onion powder
- 1/2 juice of a lemon
- salt and pepper to taste pepper
- 3 tbsp tahini paste
- 2 cloves of garlic – minced
- 1/2 juice of a lemon
- 50g warm water
- salt and pepper to taste
- Mince the garlic cloves and add the tahini paste in and lemon juice. Once you start whisking the tahini paste would get thicker, then it’s time to start adding the warm water. Pour the water little bu litter while constantly whisking until you get the desired thickness. Refrigerate for 10-15 minutes for the flavors to soak and consistency to thicken up a little bit.
- Preheat the oven to 200C/390F preferably with the oven fan ON.
- Dry the chickpeas with a damp cloth or paper towel and get rid of any skins visible on the chickpeas. In a bowl add the chickpeas, olive oil, salt, and mix together.
- Transfer on a baking pan lined with parchment paper and bake for 15-20 minutes on the upper racks of the oven or until golden brown and crunchy. Once out of the oven add the additional spices and mix until they coat all the chickpeas evenly.
- Mash the avocado and add the lemon juice salt, pepper, garlic, and onion.
- Toast the bread and spread the avocado on the bread. Then add the chickpeas while they are hot on top. And spoon some of the tahini before serving.