Indian Spiced Chickpea Avocado Toast
Indian Spiced Chickpea Avocado Toast combines chunky chickpeas, creamy avocado, fresh vegetables, lemon, and Indian spices on crisp sourdough.
Servings 2
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.
Nutrition
Calories: 306kcal | Carbohydrates: 29g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 938mg | Potassium: 804mg | Fiber: 13g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 3mg
