Vegan Smashed Chickpea & Avocado Toast
A vibrant, nourishing brunch favourite — ripe creamy avocado mashed with zesty lemon and seasoning, topped with chunky smashed chickpeas for extra texture and protein. Served on hearty toasted sourdough and finished with colourful microgreens, red onion, and a sprinkle of spice. Beautifully balanced: rich, fresh, tangy, and satisfying — completely plant-based, free from dairy, eggs, or any animal products.
Shared by katty
Time
15 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #Base & Bread
- 4 thick slices sourdough or whole-grain bread
- 2 large ripe avocados
- 1 cup cooked chickpeas — drained, rinsed, patted dry
- #Flavour & Seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp lime juice (optional)
- ½ tsp sea salt — adjust to taste
- ¼ tsp freshly cracked black pepper
- ½ tsp ground cumin
- ¼ tsp garlic powder or 1 small clove garlic — minced very fine
- 1 tbsp extra virgin olive oil
- #Toppings
- Microgreens, pea shoots or fresh sprouts
- Thinly sliced red onion or purple radish
- Chilli flakes — to taste
- Extra lemon wedges — for serving
👩🍳 Instructions
- 1
Toast the bread: Toast the sourdough slices until golden and crisp around the edges. Set aside.
- 2
Make avocado spread: Cut, pit, and scoop avocado flesh into a bowl. Add lemon juice, salt, pepper, and garlic powder. Mash roughly with a fork — leave some texture, do not puree smooth.
- 3
Smash chickpeas: Place chickpeas in a separate bowl. Drizzle with olive oil, add cumin, salt, pepper, and half the lemon juice. Smash roughly so some stay whole and some break into chunks — keep it chunky and textured.
- 4
Assemble: Spread a generous layer of smashed avocado onto each toast. Top generously with the smashed chickpea mixture.
- 5
Garnish & serve: Top with microgreens, red onion slices, and a pinch of chilli flakes. Drizzle a little extra olive oil or lemon juice if you like. Enjoy immediately while the toast is fresh and crisp!