I made this Avocado Toast with chickpeas and eggs because a friend of mine posted some she had purchased from a shop in Corsicana, Texas, and I just had to recreate it. I love toast like this! This is acidic from the lemon juice and creamy from the avocado. Delicious and hit the spot. I’ve made avocado toast for a long time, but I’ve never made it with the addition of chickpeas.
avocado toast with chickpeas and eggs.
I sprinkled the chickpeas with a hot smoked paprika and toasted them in a hot skillet for a few minutes. I love chickpeas like this and they also make a great snack. If you haven’t tried chickpeas, especially toasted in a skillet, you must and they are really good for you.
I served this on a gray plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these https://amzn.to/2X7SLKV
My go to plates lately are gray and white and we actually love to eat in bowls!
avocado toast with chickpeas and eggs.
To make two pieces of toast I used one avocado and added the juice of 1/2 lemon and added salt and pepper. I used a multi grain bread that I purchased from the deli that they made which works perfectly. It becomes crispy when it’s toasted. I rubbed it with a little garlic, then drizzled it with extra virgin olive oil. Then i added my avocado mixture, topped with the fried chickpeas, and finally topped with the hard boiled eggs. Yum! So good. Finally I added torn fresh basil, freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG
avocado toast with chickpeas and eggs.
I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.
Here’s the recipe for the avocado toast! Enjoy!
Avocado Toast with Chickpeas and Eggs
Ingredients
- 2 ripe avocados
- juice of one lemon
- salt and pepper to taste, divided
- 1 cup chickpeas
- smoked paprika, I used hot smoked paprika
- 2 tbsp extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
- 1 garlic clove pealed
- 4 hard boiled eggs
- 4 pieces of a good bread like a sourdough or a homemade multi grain bread like I used.
- fresh ground black pepper
- flake salt
- red pepper flakes (optional)
Instructions
- Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
- In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
- Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
- Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!