There’s something comforting about starting your morning with toast. It’s simple, it’s warm, and it’s the perfect blank canvas for a little creativity. Lately, I’ve been obsessed with giving my breakfast a Mediterranean twist — and this Mediterranean Chickpea Avocado Toast has completely stolen the show.
It’s creamy, crunchy, flavorful, and packed with protein. Whether you’re a die-hard avocado toast lover or someone looking to jazz up your breakfast game, this recipe might just become your new favorite way to start the day.
Why You’ll Love This Chickpea Avocado Toast
Let’s be honest — avocado toast recipes are everywhere. But this one’s different. It’s got a satisfying balance of textures: creamy mashed avocado, crispy toasted chickpeas, and a hint of tang from lemon and herbs.
I love how the spiced chickpeas bring warmth and crunch. The flavors remind me of lazy mornings spent by the coast, sipping strong coffee and watching the sun hit the sea. That’s the energy I wanted to capture here — wholesome, bright, and full of life.
Plus, it’s quick. You’ll have a Mediterranean breakfast ready in under 15 minutes.
Ingredients You’ll Need
Here’s what goes into this vibrant toast recipe:
- 1 ripe avocado
- 1 cup canned chickpeas, rinsed and drained
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
- 2 slices whole grain bread (or gluten free bread)
- Juice of half a lemon
- Optional toppings: crumbled feta, diced cucumber, cherry tomatoes, parsley, or sesame seeds
If you’re feeling playful, you can even swap the bread for roasted sweet potato slices — a little nod to sweet potato and chickpea toast lovers out there.
How to Make Mediterranean Chickpea Avocado Toast
1. Roast or toast your chickpeas
Preheat your oven to 400°F (200°C). Pat the chickpeas dry — this step helps them crisp up. Toss them in olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, shaking halfway through.
(If you’re short on time, toss them in a skillet for 8–10 minutes until golden and crisp. Works like a charm!)
2. Mash your avocado
While your chickpeas are roasting, mash the avocado in a bowl with a fork. Add a squeeze of lemon juice, salt, and pepper. I like mine a bit chunky, but you can make it as smooth as you like.
3. Toast your bread
Go for whole grain bread for a hearty base. If you’re going gluten free, pick a crusty slice that can handle the toppings. Toast until golden and crisp.
4. Assemble your toast
Spread a generous layer of mashed avocado on each slice. Pile on the roasted chickpeas. Sprinkle with any of your favorite toast toppings — a drizzle of olive oil, a handful of chopped tomatoes, a crumble of feta, or a sprinkle of parsley.
And that’s it — your chickpea avocado toast recipe is ready to devour!
Tips for the Best Avocado Toast
- Use ripe avocados. They should give slightly when pressed. Underripe ones won’t mash well; overripe ones taste bitter.
- Season generously. Salt and lemon are your best friends here.
- Texture is everything. A mix of creamy avocado and crunchy chickpeas makes every bite pop.
- Play with spices. Add a dash of smoked paprika, chili flakes, or za’atar for an extra flavor boost.
- Add a veggie twist. Try layering roasted peppers, arugula, or even pickled onions for a vegan avocado toast with vegetables.
Why Chickpeas and Avocados Are a Power Combo
Chickpeas bring protein and fiber to keep you full, while avocados add heart-healthy fats and that dreamy creamy texture. Together, they make a balanced and satisfying meal that feels indulgent yet nourishing.
Whenever I make this, I can’t help but feel like I’m spoiling myself — even though it’s just breakfast. There’s something magical about how simple ingredients can create such a flavorful bite.
And if you’re anything like me, you’ll find yourself reaching for a second slice before the first one’s even gone.
Make It Your Own
- For extra crunch: Add roasted sunflower seeds or sesame seeds.
- For a Mediterranean flair: Add chopped olives or a sprinkle of za’atar.
- For spice lovers: Mix in a pinch of chili powder or cayenne when roasting the chickpeas.
- For a lighter option: Use sweet potato rounds instead of bread.
This chickpea toast vegan recipe adapts beautifully to whatever’s in your pantry. It’s forgiving, flexible, and ridiculously good every single time.
Storage & Meal Prep Tips
If you want to prep ahead, roast the chickpeas and store them in an airtight container for up to 4 days. Keep your chickpea mash or mashed avocado separate and assemble your toast fresh — otherwise, things get soggy fast.
A quick trick: brushing your bread lightly with olive oil before toasting helps it stay crisp even after topping.
A Little Breakfast Story
I still remember the first time I made this. It was one of those rushed mornings when I didn’t want to settle for plain toast but didn’t have time for a full spread either. I spotted a can of chickpeas in the pantry and half an avocado sitting on the counter.
Fifteen minutes later, I was standing by the window with a plate of what tasted like café-level breakfast. Simple, honest, and so good that I had to share it.
That’s really the heart of this recipe — simple avocado toast, elevated with Mediterranean goodness and pantry staples.
Mediterranean Chickpea Avocado Toast
Ingredients
Method
- Rinse and drain the canned chickpeas well. Pat them dry with a paper towel to help them crisp later.
- Toss chickpeas in olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Spread them on a baking sheet and roast at 400°F (200°C) for about 20 minutes, shaking halfway through.
- (If you’re short on time, sauté them in a skillet for 8–10 minutes until golden and slightly crispy.)
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky.
- Add lemon juice, a pinch of salt, and pepper. Mix well.
- Toast your bread slices until golden and crisp. Whole grain bread gives a nice nutty flavor, but gluten-free works great too.
- Spread a thick layer of mashed avocado on each slice of toast.
- Top generously with the roasted chickpeas.
- Add any of your favorite toppings — crumbled feta, cherry tomatoes, parsley, or a sprinkle of sesame seeds.
- Drizzle with a little extra olive oil or lemon juice right before serving for that final burst of flavor.
Notes
- Make sure your avocado is perfectly ripe — it should give slightly when pressed.
- If you want to prep ahead, roast a big batch of chickpeas and store them in a jar for up to 4 days.
- This recipe is easy to customize: try adding roasted red peppers, pickled onions, or a pinch of chili flakes for extra flavor.
FAQs: Mediterranean Chickpea Avocado Toast
1. Can I use canned chickpeas?
Absolutely. Just rinse and drain them well before roasting.
2. Is this recipe vegan?
Yes, it’s naturally vegan — just skip the feta if you want to keep it that way.
3. Can I make this gluten-free?
Definitely! Use your favorite gluten free bread or sweet potato slices as a base.
4. How do I store leftover roasted chickpeas?
Keep them in an airtight container at room temperature for up to 3 days. Re-crisp them in the oven if needed.
5. Can I use other toppings?
Of course. Think of this as a base. You can add spinach, pickled onions, or even roasted red peppers for variety.
Final Thoughts
This Mediterranean Chickpea Avocado Toast isn’t just another breakfast idea — it’s a feel-good meal that celebrates color, crunch, and comfort in every bite. Whether you make it for breakfast, lunch, or a light dinner, it’s one of those dishes that never disappoints.
If you try it, let me know how you topped yours — I love seeing how creative you all get in your kitchens. Now go grab that avocado and can of chickpeas, and let’s make something delicious together!
