Whole Grain Toast with Smashed Avocado and Cherry Tomatoes
15min
10min
3
435
Chef's Note
For the best flavor, look for avocados that yield slightly to gentle pressure - they should be ripe but not overly soft. The crispy chickpeas add a wonderful protein boost and textural contrast to the creamy avocado. If preparing ahead, keep the avocado mixture in an airtight container with the pit to prevent browning, and assemble just before serving.
Tags
Ingredients
6 slices whole grain bread
3 medium ripe avocados
1 cup cherry tomatoes
1 medium lemon
1/4 cup red onion
2 cloves garlic
1/4 cup fresh cilantro
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 can (15 oz) chickpeas
1/3 cup feta cheese
Instructions
- 1
Drain and rinse 1 can of chickpeas. Pat them dry with a paper towel and set aside.
- 2
Finely dice 1/4 cup of red onion and mince 2 cloves of garlic.
- 3
Wash and halve 1 cup of cherry tomatoes.
- 4
Chop 1/4 cup of fresh cilantro.
- 5
Cut 3 avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- 6
Add the juice of 1/2 lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the avocados. Mash with a fork until slightly chunky.
- 7
Fold in the diced red onion, minced garlic, half of the cilantro, and 1/2 teaspoon of red pepper flakes into the avocado mixture.
- 8
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and toast for about 5 minutes until slightly crispy. Season with a pinch of salt.
- 9
Toast 6 slices of whole grain bread until golden brown.
- 10
Spread the avocado mixture evenly over each slice of toast.
- 11
Top each toast with cherry tomatoes, crispy chickpeas, crumbled feta cheese, and the remaining cilantro.
- 12
Squeeze the remaining lemon half over the assembled toasts and serve immediately.
Nutrition Information (per serving)
435
27g
49g
14g
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