Smashed Avocado & Chickpeas On Toast Recipe

Smashed avocado & chickpeas on toast recipe. Great as a breakfast or as a snack from our academy’s recipe selection.


100g tinned chickpeas, rinsed, drained and roughly mashed 1 heaped tbsp nutritional yeast flakes
1⁄2 tsp curry powder
a small pinch of sea salt and ground black pepper

11⁄2 tsps olive oil
1 tbsp fresh coriander, finely chopped
1 tbsp fresh lime juice
70g ripe avocado, mashed
2 slices sourdough or wholewheat bread, toasted a sprinkle of sunflower seeds

Serves 1

Per Serving:

548 Calories
16g Fat
78g Carbs
23g Protein

Cooking Instructions

Place the chickpeas in a bowl.
Add the nutritional yeast and stir well.
Add the curry powder, salt, pepper, olive oil and half of the coriander and mix well.
Place the avocado in a bowl. Stir in the lime juice. Spread onto the toast.
Spoon half of the chickpea mixture over the toast.
Sprinkle the remaining coriander and the sunflower seeds over the top.

Store the leftover chickpea mixture in an airtight container and refrigerate for up to 2 days.

Nick Wardle
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