Avocado and Chickpea Breakfast Toast with Lemon

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A nourishing open-faced breakfast toast topped with creamy mashed avocado, lemon-zested chickpeas, and crunchy seeds. This recipe (vegetarian), ready in about 10 minutes, combines whole grain bread slices, ripe avocado, canned chickpeas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 whole grain bread slices
• 1 medium ripe avocado
• 1/2 cup, drained and rinsed canned chickpeas
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp toasted sunflower seeds
• a pinch red pepper flakes

Instructions

1. Step 1: Toast 2 slices of whole grain bread until golden and crisp.
2. Step 2: In a bowl, mash 1 medium ripe avocado with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh lemon juice until creamy but still slightly chunky.
3. Step 3: In a separate small bowl, roughly mash 1/2 cup drained chickpeas with 1 tsp lemon zest and 1 tbsp extra virgin olive oil, leaving some chickpeas whole for texture.
4. Step 4: Spread the mashed avocado evenly on the toasted bread slices, then spoon the lemon-zested chickpeas on top.
5. Step 5: Sprinkle 1 tbsp toasted sunflower seeds and a pinch of red pepper flakes over each toast before serving for crunch and a touch of heat.