Avocado Toast with Crispy Chickpeas

I don’t make avocado toast very often, but when I do, I just love it!

I especially love when I can make avocado toast a whole meal, like adding a soft boiled egg on top.

This recipe is the same idea, but with a vegan twist, adding everything bagel seasoned chickpeas as a topping!

This avocado toast variation was both tasty and filling - and any leftover crispy chickpeas are delicious on their own or as a salad topping!

Sunday Funday

Avocado

• A Messy Kitchen: Avocado Chicken Salad
• Mildlyindian: Avocado chutney 
• Mayuri's Jikoni: Avocado Strawberry Salad 
• Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas 
• Making Miracles: Chocolate Avocado Pudding 
• Food Lust People Love: Chunky Avocado Egg Salad 
• A Day in the Life on the Farm: Crab and Avocado Salad 
• Sneha's Recipe: Creamy Avocado & Egg Salad- Keto 
• Cook with Renu: Grilled Tofu Avocado Sandwich 
• Sizzling Tastebuds: No cook Avocado Spread 
• Karen's Kitchen Stories: Pineapple Avocado Salsa 
• Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs 
• Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

Avocado Toast with Crispy Chickpeas

Crispy chickpeas

1 (15 ounce) can chickpeas, drained & rinsed

1 tablespoon olive oil

½ tablespoon everything bagel seasoning mix

Salt (if seasoning mix is unsalted)

Toast

2 Slices bread of choice, toasted

1 avocado

Preheat oven to 400 degrees F.  Rinse the chickpeas, then dry them on a paper towel.  Place the chickpeas in a rimmed 8x8 pan and bake in the preheated oven for 15 minutes.

Toss the chicken peas with olive oil and bake for another 10 minutes.  Finally, toss with seasoning mix and bake for a final 10 minutes or until the chickpeas are crisp.  Cool to room temperature.

To make the avocado toast, lightly toast a bread of choice.  Mash half an avocado on each slice and top with crispy chickpeas.  Enjoy.