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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!
Servings 2 Medium Toasts


  • 2 medium slices of rye, whole-wheat sourdough or GF toast (I’m a rye fan!)
  • ½ a medium Hass Avocado
  • 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
  • Arugula
  • 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.
  • Enjoy!