Description
Thick slices of toasted sourdough topped with creamy mashed avocado, crispy spiced chickpeas, and juicy blistered cherry tomatoes drizzled in chili-garlic oil—this hearty toast is a perfect balance of creamy, crunchy, spicy, and savory.
Ingredients
Units
Scale
- For the toast base:
- 2 slices sourdough bread, toasted
- 1 large ripe avocado
- 1/2 teaspoon lemon juice
- Salt and black pepper to taste
- For the roasted chickpeas:
- 1 cup canned chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
- For the blistered tomatoes:
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Pinch of dried oregano or thyme
Instructions
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until crispy, shaking halfway through.
- In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add cherry tomatoes, red pepper flakes, and oregano. Sauté for 5–7 minutes until blistered and slightly jammy. Set aside.
- Mash avocado in a bowl with lemon juice, salt, and pepper.
- Spread avocado mash onto toasted sourdough slices.
- Top with roasted chickpeas and sautéed tomatoes. Drizzle any remaining chili-garlic oil from the pan over the top.
- Serve immediately with fresh thyme or microgreens if desired.
Notes
- Use gluten-free bread to make the recipe gluten-free.
- Add a poached egg on top for extra protein.
- Great for brunch, lunch, or a light dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
