One of the things I miss most at school is my toaster. I love toast. I mean, I wrote an entire book a few years ago dedicated entirely to toast topping ideas. I even posted #ToastTuesday on Instagram every week.
I have had a million different toast topping combos. All are unique in their own way – you can have sweet, salty, sweet and salty. Pretty much anything you can think of.
I think that besides the obviously delicious peanut butter and banana combo, this might be my favorite. I love Italian seasoning. In my opinion, it is the best for roasted chickpeas. With the addition of sliced or mashed avocado, it is so delicious! I highly recommend taking some time to roast some chickpeas this way. You can also use remaining chickpeas to make Buddha Bowls!
Roasted Chickpea Avocado Toast
serves about 5
Ingredients
1 can unsalted chickpeas, rinsed
2 Tablespoons olive oil
1/2 teaspoon garlic salt
1 Tablespoon Italian seasoning
5 slices whole grain bread
1-1 and 1/2 avocado, sliced
pinch of salt
Directions
1.Preheat oven to 400 degrees F.
2. Grease a large rimmed baking pan (can be a cake pan or any other large pan) with 1 Tablespoon olive oil.
3. Rinse chickpeas under filtered water. Remove any skins that fall off.
4. Pat dry with a paper towel and pour into baking pan.
5. Drizzle remaining olive oil on top, then sprinkle garlic salt and Italian seasoning on top. Stir until chickpeas are coated with olive oil.
6. Grease a large rimmed baking sheet or cake pan with remaining olive oil.
7. Bake for 20-30 minutes, stirring every 10 minutes.
8. Toast bread, then spread generous amount of avocado on top.
9. Sprinkle roasted chickpeas on top. Eat immediately.
Notes
*Make sure to store any remaining roasted chickpeas in an air-tight container in the refrigerator.
