Avocado toast with roasted chickpeas

Ingredients

• 2 slicesof your favourite bread
• 1/2avocado
• 1 teaspoonlemon juice
• 1/2 teaspoonTabasco
• to tastesalt and pepper
• 1 largepink radish
• 1 teaspoonolive oil
• 80 gcooked chickpeas (tinned)
• 1/4 teaspoonHimalayan pink salt
• 1/2 teaspoonpaprika
• 1/4 teaspoonblack pepper
• 1/2 teaspoonturmeric

Instructions

1. 1

   Roast the chickpeas

   Preheat the oven to 200°C. Put the chickpeas, olive oil, Himalayan pink salt, paprika, black pepper and turmeric in a bowl, then mix until the chickpeas are coated in the spices. Spread them on a baking tray lined with baking paper and roast for about 20–25 minutes.

2. 2

   Mash the avocado

   Put the cut avocado in a bowl with the lemon juice, Tabasco, salt and pepper. Mash with a fork until creamy but still a little chunky.

3. 3

   Toast the bread

   Toast the bread slices.

4. 4

   Assemble the toast

   Spread the avocado mixture over the toast. Add slices of pink radish and the roasted chickpeas.

5. 5

   Finish and serve

   Serve with a drizzle of olive oil and enjoy.

What is avocado toast with roasted chickpeas?

Avocado toast is a simple open-faced dish built around bread topped with mashed or sliced avocado. It has become a familiar café-style meal in many places, while this version adds spiced chickpeas and radish for extra texture and flavour.

The creamy avocado is brightened with lemon and Tabasco, while paprika and turmeric season the chickpeas as they roast. Together, the toppings make a quick meal with a mix of soft, crisp and crunchy elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 17g protein, 69g carbs, 21g fat.

Most of the carbohydrates come from the bread and chickpeas, while avocado and olive oil contribute most of the fat; chickpeas and bread provide the main protein. Add a side of salad or other vegetables to round out the plate without changing the toast itself.

Choosing the bread and chickpeas

Bread: Use slices sturdy enough to hold the toppings without becoming floppy. A sourdough or seeded loaf works well, but the recipe leaves the choice to you.

Chickpeas: Drain and rinse tinned chickpeas, then dry them well before seasoning. Removing surface moisture helps them roast rather than steam.

Getting crisp roasted chickpeas

Even coating: Mix the chickpeas thoroughly with the oil and spices so the seasoning is distributed across their surfaces.

Room on the tray: Spread them out in a single layer. Roast at 200°C for about 20–25 minutes, checking near the end; they should look dry and lightly crisp, and will firm up a little as they cool.

Keeping the avocado chunky

Mash: A fork gives you control over the texture. Stop when the avocado is mostly smooth with a few small pieces remaining.

Seasoning: Stir in the lemon juice and Tabasco, then taste before adding salt and pepper. The lemon adds brightness, while the Tabasco brings a gentle chilli kick.

Timing the components

Start with the chickpeas, since they need 20–25 minutes in the oven. Mash the avocado and slice the radish while they roast.

Toast the bread close to serving time so it stays crisp beneath the avocado. Assemble once the chickpeas are ready.

Serving the toast

Radish: Slice it thinly so its fresh crunch is easy to bite through alongside the toast and chickpeas.

On the side: Serve the toast on its own for a light meal, or add a simple green salad or vegetable soup if you want a fuller plate.

Recipe notes & tips

• Dry the drained chickpeas well before tossing them with the oil and spices.
• Spread the chickpeas out so hot air can circulate around them.
• Keep a few avocado pieces intact for a more varied texture.
• Slice the radish thinly so it sits neatly on the toast.
• Toast the bread just before assembling to help it stay crisp.

Variations

• Change the spice: Swap the paprika for smoked paprika for a deeper, smoky note.
• Add herbs: Scatter chopped coriander or parsley over the assembled toast.
• Turn up the heat: Add a little extra Tabasco to the avocado.
• Use another crunch: Replace the radish with thinly sliced cucumber.
• Choose wholemeal bread: Use wholemeal slices for a nuttier base.

Common mistakes to avoid

• Wet chickpeas: They are less likely to crisp; drain, rinse and dry them before seasoning.
• Crowded tray: The chickpeas can steam instead of roast; spread them in one layer.
• Over-mashed avocado: It loses the recipe’s chunky texture; stop while a few pieces remain.
• Soggy toast: The bread softens under the topping; toast it just before assembly.
• Thick radish slices: They can be awkward to bite through; slice the radish thinly.

How to store

The assembled toast is best eaten straight away. Store any leftover roasted chickpeas in an airtight container in the fridge for up to 3 days, and reheat them in the oven until warm; keep the avocado mixture covered and use it as soon as possible.

Frequently asked questions