Spicy Chickpeas Avocado Toast

Time has definitely got in the way but I hope everyone had a great start to 2021! If you are a regular to my Instagram, you might have guessed by now that I love avocado and one of my favourite ways of eating it is to have it smashed on a piece of toast. However, I wanted a slight change and that's when I came across this recipe from Nadia's Healthy Kitchen and thought I'd give it a try. It's a perfect combination and balance of carbs, protein and healthy fats, super simple to make and packed with amazing flavours and nutrients. Perfect for breakfast, lunch, light dinner or even a post workout snack. 

To make this incredible recipe, here are some of the main ingredients:

• AVOCADO: Avocado is packed with nutrients and loaded with monounsaturated fatty acids, which can help to reduce bad cholesterol levels in your blood and lowers your risk of heart disease and stroke. It is a very strong antioxidant and has anti-inflammatory properties. They are typically high in Vitamin E and are rich in magnesium, potassium, and fiber, as well in many other essential Vitamins like B and C. It is always best to use a ripe avocado for this recipe as it will give the most desired creaminess.

• CHICKPEAS: Chickpeas, or garbanzo beans, are a type of legume. Like other legumes, they are packed with protein and fibre; containing a wide range of nutrients that are necessary for bone, muscle and skin health. They have a nutty flavour and buttery texture and makes them very easy to be added to different meals. This combination of chickpea and avocado will make you full for a long time and help to keep your appetite under control.  

• TURMERIC: Bright yellow and delicious, turmeric is a member of the ginger family and has been used in Ayurvedic medicine for thousand of years. It is believed to act as an antiviral, antibacterial and antiparasitic, long used to help with diabetes, pain, rheumatism, osteoarthritis, memory and skin conditions such as eczema. 

• PAPRIKA: a handy spice to have in your cabinet because of its rich flavor. Its characteristic red color comes from a variety of red peppers, Capsicum annuum, which includes red peppers, bell pepper, and chili peppers. You can often find the sweet, spicy, and smoked paprika at most of the major supermarkets, or online at iHerb or Amazon (affiliate link). I would generally use sweet for a more subtle flavor and spicy paprika for a big kick of heat. If you have sweet on hand, you can choose to add some cayenne pepper to make it spicier. Smoked paprika adds a noticeable charred note so just make sure you consider whether the dish you’re making would pair well with a smoky flavor profile.

• CUMIN: world’s second most used spice after black pepper, has a variety of benefits from helping improve your digestion to boosting your memory. I don't know about you but there is something about the smell of Cumin, it is just so warm and aromatic. I love it in falafels too! 

• CARDAMOM: You will only need a little sprinkle of cardamom on this and it will give it that extra kick due to its smoky flavour.

• BREAD OF YOUR CHOICE: I used Sourdough in this recipe but feel free to choose a gluten-free bread if needed. I personally think this will taste fantastic on a toasted baguette too! 

INSTRUCTIONS:

• Drain and rinse 1 can of chickpeas. Pat them dry with kitchen towels. Set aside.

• Heat a tablespoon of extra virgin olive oil/avocado oil in a frying pan over medium heat.

• Toss in the chickpeas and cook for 3 to 4 minutes, continuously stirring with a wooden spoon. Add in the spices and season with salt and pepper.

• Keep cooking for a few more minutes, until chickpeas are nicely toasted around the edges. Remove from the heat. 

• Squeeze in a half a lemon and a quick pinch of salt. Shake the chickpeas to ensure that they are coated evenly. Set aside.

• Toast your bread (I personally like mine slightly burnt around the edges)

• In a small bowl, mash the avocado with a fork, add a little lemon juice, a sprinkle of chilli flakes. Season with a dash of salt and pepper to taste. 

• To assemble, spread the mashed avocado on toasted bread. Top it with the roasted chickpeas and sprinkle a handful of sesame seeds, parsley and spring onion. If you want extra, can drizzle everything with some extra-virgin olive oil. Enjoy! 

TIPS:

• If you don't want to pan fry the chickpeas, you can simply put them in an oven and roast them until they are crispy on the outside. 

• There will definitely be too much chickpeas for just one person so you can store the leftovers in an air-tight container in the fridge for up to 5 days. You may choose to make another avo toast or just simply reheat them in the microwave for another meal. This is a perfect example of meal prepping.

I hope you will like this version of an avocado toast, just like I did. Besides being incredibly delicious, it is also good for our health with all of the proteins, fibre and healthy fats! Needless to say, it is so easy to make and aseemble therefore there are really no excuses for not trying. Afterall, it does provide us with all the nutrients the body needs in one meal!

If you’ve tried this Spicy Chickpea Avocado Toast recipe or any other recipe on Monique Nikki, please take a minute to rate the recipe and leave a comment letting me know of your thoughts. I would love to hear from you! 

With love, 
MN x