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Roasted Chickpea Toast With Avocado

Chickpea toast prepared with lemony avocado sauce, topped with crunchy roasted chickpeas and homemade tahini sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Sandwiches
Cuisine: American
Servings: 4 servings


  • 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

tahini sauce:

  • 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.


  • dry the chickpeas with a damp or paper towel to get more crunchy chickpeas
  • An optional step that I like to doo sometimes: I take the chickpeas halfway through the cooking mix them and put them back in the oven to achieve even baking.