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Roasted Chickpea and Avocado Toast

Roasted Chickpea and Avocado Toast

Super easy and gourmet toast recipe that takes under 10 minutes to make. A fully loaded toast with thick sourdough bread, smashed avocado and roasted chickpeas. Enjoy for a savoury breakfast, easy lunch, or snack.
Course Breakfast, Snack
Cuisine vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Calories 589kcal
Author Hannah Sunderani


  • 1.5 cup chickpeas (1-400mL/16 oz. can, drained)
  • 1/2 tsp paprika
  • 2 tsp olive oil , plus more to drizzle
  • pinch sea salt
  • 1 avocado
  • 2 slices sourdough bread , 1-inch thick
  • sea salt and pepper to taste


  • Preheat oven to 400F/200C. Strain chickpeas and pat dry. Toss into a mixing bowl with paprika, olive oil and a generous pinch of sea salt. Mix to combine. Line a baking tray with parchment paper and pour chickpeas onto tray. Bake in oven for 5 minutes, or until lightly brown and sizzling.
  • Toast two slices sourdough bread. Scoop avocado onto bread and gently press down with a fork to mash and spread even. Sprinkle with sea salt and pepper. Top toast with roasted chickpeas. Optional to sprinkle with more sea salt, pepper and cayenne pepper. Lightly drizzle with more olive oil.


Nutritional information is a rough estimate. 


Calories: 589kcal | Carbohydrates: 79g | Protein: 21g | Fat: 24g | Saturated Fat: 3g | Sodium: 344mg | Potassium: 927mg | Fiber: 18g | Sugar: 8g | Vitamin A: 463IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 7mg