Incredibly Good Eggy Chickpea-Avo Toast

by on in Breakfast, Dips and Spreads, Mains
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Move over avocado toast! Yes, you are delicious, and pretty, and so good for the body; but sometimes, just sometimes, we need a little something extra, we crave something new and wake up feeling like ignoring you and all the other trendy breakfasts out there. Sometimes all we need is this eggy chickpea-avo toast; because, yes, we want to break the rules, but most of all, because it tastes AMAZING.

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The secret to this recipe is black salt, also called Kala Namak. I’m so in love with this powerful little ingredient, it literally tastes -and smells- like a hard-boiled egg. Not an egg fan? Don’t worry, I was never an egg fan either. So, why am I in love with a salt that tastes like eggs? Because it tastes different from other vegan flavors (and playing around with flavors is so much fun!) and it really adds a delicious savory kick to a lot of recipes. Mix it up with veggies, spices and textures and you will end up with something truly delicious and unique.

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I always thought that the chickpea-avo combo had a similar texture/feel as hard-boiled eggs. Adding black salt to the mix just seemed like the perfect fit. And it is, the result is SO YUM and SO GOOD FOR YOU.

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This recipe is one of my go-to breakfasts, something I put together when I’m in a hurry and out of cashew cream cheese or hummus. Although it could also be a great lunch or dinner. It’s got protein, fiber and healthy fats; plus, it only takes 5 minutes to make. So much deliciousness in just so little time.

If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

unbelievably-good-eggy-chickpea-avo-toast

Incredibly Good Eggy Chickpea-Avo Toast

Plant-based Eggy Chickpea-Avo Toast, so simple and incredibly delicious. Just like a creamy, rich, flavorsome egg salad; minus the egg. This 5-minute breakfast, lunch or dinner is vegan, GF and so filling!
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Prep Time 5 minutes
Servings 2 Medium Toasts

Ingredients
  

  • 2 medium slices of rye, whole-wheat sourdough or GF toast - (I’m a rye fan!)
  • ½ a medium Hass Avocado
  • ⅓ cup cooked chickpeas
  • 1 tsp olive oil
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ¼ - ⅛ tsp Kala Namak, depends on how much eggy taste you want, I use a pinch under ¼ tsp
  • Salt and pepper to taste

TO SERVE:

  • Chili flakes
  • Sesame seeds
  • Homemade cucumber pickles
  • Cherry tomatoes
  • Arugula
  • An extra drizzle of olive oil

Instructions
 

  • Toast the bread.
  • Mash the avocado with a fork. Now mash the chickpeas, leave a few chickpeas whole for texture.
  • Add the rest of the ingredients and stir well to combine. Start with ⅛ tsp of Kala Namak and work your way up according to your taste.
  • Spoon the mixture over the toasted bread.
  • Top with sesame seeds, chili flakes or, my favorite, homemade cucumber pickles.
  • Enjoy!