Ingredients
Scale
- 2 ripe avocados
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Juice of 1 lemon
- 4 slices sourdough or whole grain bread
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium heat.
- In a bowl, combine chickpeas with olive oil, cumin, paprika, chili powder, salt, and pepper; mix until well-coated.
- Sauté the seasoned chickpeas in the skillet for about 8-10 minutes until golden brown and crispy.
- While the chickpeas cook, toast the bread until golden brown.
- In another bowl, mash the avocados with lemon juice, salt, and pepper until creamy but still chunky.
- Spread mashed avocado generously on each slice of toasted bread and top with crispy chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack/Breakfast
- Method: Sautéing/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast (approx. 167g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg