Unbelievably 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!
- 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 Tbsp 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
- Chili flakes
- Sesame seeds
- Homemade cucumber pickles
- Cherry tomatoes
- A drizzle of olive oil
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.