Avocado toast is a go-to healthy breakfast for good reason- it's full of fiber and healthy fats. But one thing it's often missing? Protein. This recipe adds eggs and chickpeas for a more filling breakfast.
Toast the bread in the toaster to your desired doneness- I recommend just lightly golden so it’s sturdy enough for the toppings but still easy to bite into (we’re not looking to make a crouton!).
2 slices sprouted grain bread
While the bread is toasting, mash the avocado in a small bowl with the seasonings and chickpeas until mostly smooth leaving some chunks for texture. You can simply mash with a fork or use an immersion blender for a smoother texture.
½ large ripe avocado, ½ cup chickpeas, ¼ teaspoon fine sea salt, ¼ teaspoon garlic powder
Divide the mashed avocado between the slices and top with the cooked eggs.
Sprinkle with a pinch of salt and add any additional toppings you like- such as smoked salmon, green onions, diced tomatoes or hemp seeds.
Notes
Make Ahead/Storage: I highly recommend making this toast fresh. If you have leftovers, you could store them in the refrigerator for a day and eat it cold the next day but the texture won't be the same.*I like to use sprouted grain bread as it is higher in fiber and protein (plus it's chewy and tastes delicious!) and the nutrition is calculated based on this bread.**Nutrition is calculated without additional protein boosters or toppings.***This recipe is based on the Chickpea Avocado Toast that I first published on my other blog, The Nessy Kitchen.
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.