Need a quick breakfast or a light meal? Make this Indian spiced chickpea avocado toast with creamy avocado, cooked chickpeas, and simple Indian spices on crisp sourdough.
With cooked chickpeas ready, this toast takes about 15 minutes. Mash the topping in a bowl while the bread toasts, then assemble and serve. You can use home-cooked or canned chickpeas. If you cook them from scratch, my Instant Pot chickpeas guide makes meal prep easier. Keep the filling slightly chunky, and the toast will turn out well.
Jump to:
Chickpeas Add Texture to This Indian Avocado Toast
I add chickpeas to make avocado toast more filling. I mash them just enough to mix with the avocado, leaving some whole for texture. Taste the topping before adding regular salt, especially if your cooked chickpeas are already salted.
Coriander, roasted cumin, black salt, lemon, and optional chili give the filling a simple Indian-style flavor without making a separate masala. If you enjoy Indian flavors with avocado, my spicy guacamole is another easy way to use avocado with Indian spices.
Happy Cooking!
-Sravanthi
How to Make Indian Spiced Chickpea Avocado Toast
Step 1: Add the cooked chickpeas, ripe avocado, chopped onion, tomatoes, cilantro, and spices to a wide bowl or plate.
Step 2: Mash the mixture until everything comes together. Keep some chickpeas and avocado pieces chunky for texture.
Step 3: Toast the sourdough bread slices until crisp. Use the 1 teaspoon oil while toasting if desired.
Step 4: Arrange the cucumber slices over the toasted sourdough.
Step 5: Divide the chickpea-avocado filling between the two slices. Spread it gently and serve immediately.
Serving Tips
Serve this toast on its own for breakfast or add a simple side for a bigger meal. I usually serve it right after assembling because the crisp bread tastes best with the soft, gently spiced filling.
- With a hearty side: Add Indian spiced roasted paneer or Indian spiced oven-baked tofu for a more filling meal.
- With roasted vegetables: Serve with Indian spiced roasted vegetables or roasted pumpkin cubes for an easy lunch or light dinner.
- With salad: Kachumber salad or tomato onion salad adds a fresh, crisp side to the creamy topping.
- With chutney: Serve a little Indian green chutney on the side for extra flavor.
- As a wrap filling: Use the chickpea avocado mash in a chapati for another quick meal. See my chapati wrap guide for simple assembly ideas.
Recipe
Indian Spiced Chickpea Avocado Toast
Rate this recipe by clicking the stars!
Ingredients
Topping
- 1.5 cups chickpeas cooked
- 1 avocado
- ¼ cup onion finely chopped
- ¼ cup tomato chopped (optional)
- 2 tablespoons coriander leaves chopped
- 1 teaspoon lemon juice
- ½ teaspoon coriander powder
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder optional
- ¼ teaspoon black salt
- ¼ teaspoon salt or as needed
To serve
- 2 sourdough bread slices
- 1 teaspoon oil optional, for toasting
- ½ cup cucumber slices
- Mint leaves and pomegranate seeds for garnish optional
Instructions
- Toast the bread. Toast the sourdough slices until golden and crisp at the edges. If using oil, drizzle it over the bread and toast it in a pan. Skip the oil if using a toaster.2 sourdough bread slices, 1 teaspoon oil
- Combine the topping ingredients. Add the avocado, chickpeas, onion, tomato, and coriander leaves to a bowl or wide plate. Add the coriander powder, roasted cumin powder, red chili powder, black salt, and lemon juice.1.5 cups chickpeas, 1 avocado, ¼ cup onion, ¼ cup tomato, 2 tablespoons coriander leaves, 1 teaspoon lemon juice, ½ teaspoon coriander powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon red chili powder, ¼ teaspoon black salt
- Mash the topping. Mash everything with a fork or potato masher. Leave some chickpeas whole for a chunky texture. Taste the mixture and add regular salt as needed.¼ teaspoon salt
- Assemble the toast. Arrange the cucumber slices over the toasted bread. Spoon the chickpea avocado mixture on top and spread it gently.½ cup cucumber slices
- Serve immediately. Serve the toast right away while the bread is still crisp.
Notes
Tested Tips from My Kitchen
- Use chaat masala for a variation. Replace the coriander powder, roasted cumin powder, red chili powder, and black salt with ½ teaspoon chaat masala.
- Taste before adding salt. If your chickpeas are already salted, you may need less regular salt. Black salt also adds saltiness. I used ¼ teaspoon regular salt.
- Keep the filling chunky. I stop mashing before the mixture becomes smooth. The visible chickpeas and avocado pieces give the toast better texture.
- Adjust the topping to your taste. Skip the red chili powder for a milder version. For a thicker topping, leave out the optional tomato.
- Toast the bread close to serving. Crisp sourdough holds the soft filling better and helps the toast stay firm after assembly.
- Prep the chickpeas ahead. Keep cooked chickpeas ready in the refrigerator. Mash them with the avocado just before serving for a quick weekday meal.
Save This Recipe for Later
Enter your email below, and I'll send this recipe straight to your inbox. You'll also get simple Indian vegetarian recipes and practical cooking ideas from my kitchen.
Nutrition
If you try this chickpea avocado toast, let me know how you served it in the comments. For another bean-based meal, try my Indian bean toast next, or browse my chickpea recipe collection for more ways to use cooked chickpeas.
Want to Save This Recipe?
Enter your email below to save this recipe for later. I’ll send it to your inbox, along with simple Indian vegetarian recipes to make everyday cooking easier.
PIN the recipe for later use!
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
Leave a Reply