Chickpea and Avocado Toast
A quick savoury Sehri with mashed chickpeas, avocado, lemon and herbs on crisp wholegrain toast.
Why it works for Sehri
- Uses pantry ingredients and is ready in about ten minutes.
- The chickpea-avocado topping can be mixed the night before; toast the bread just before eating.
- Lemon, herbs and black pepper give plenty of flavour without needing a heavy sauce.
Ingredients
- 240 g tinned chickpeasdrained and rinsed
- 1 ripe avocadoabout 150 g flesh
- 1 tbsp lemon juiceplus wedges to serve
- 2 tbsp plain yoghurtoptional
- 2 tbsp fresh coriander or parsleychopped
- 1/4 tsp ground cumin
- 1/4 tsp saltadjust to taste
- 4 slices wholegrain bread
Method
- 1Mash the topping3 min
Mash the chickpeas and avocado together with a fork, leaving some chickpeas partly whole for texture.
- 2Season2 min
Stir in lemon juice, yoghurt if using, herbs, cumin and salt. Taste before adding more salt.
- 3Toast the bread4 min
Toast the bread until crisp enough to hold the topping without going soft.
- 4Assemble3 min
Divide the chickpea mixture over the toast and serve immediately with lemon wedges.
Notes that make the difference
- Keep the topping fairly chunky; a completely smooth paste becomes heavy on toast.
- If making it the night before, press reusable wrap directly onto the surface to slow browning.
Storing and reheating
The topping keeps refrigerated for 24 hours. Toast should be made fresh.
Substitutions
- No avocado: mash the chickpeas with 3 tbsp thick yoghurt and 1 tbsp olive oil.
- No bread: spoon the filling into a wholemeal pita.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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