Deliciously healthy chickpea spread with garlic, onions, lemon and mayo for your next batch of avocado toasts.
This is officially my new favorite way to lunch.
We all know avocado toasts are all the rage. I started making them for lunch 2 – 3 times a week last summer. I'd slice up a half an avocado. Toast up a slice of seeded bread, grab some good olive oil, and finish it off with a spray of Jane's Crazy Salt. Well now I'm stepping up my game with this lunch, thanks to Anna at Cheese with Noodles.
Yes, it's Secret Recipe Club again and I've got two blogs and recipes to share today! First up is this fabulous recipe. For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
This month I was assigned to Cheese with Noodles, written by Anna. Anna lives in the interior of Alaska with her husband and lots of pets, ranging from cats and dogs to bunnies. She loves anything craftsy, and gardening (when it's not in the dark of winter). Some of her recipes that caught my eye were Buttermilk Crumb Muffins and Slow Cooker Cauliflower Soup, but I really latched onto her Garbanzo Sandwich Spread. It was adapted from this recipe on Allrecipes. It's great on its own, with toasted pita bread triangles or on an avocado toast. Feel free to make your own adjustments – I used garlic and minced onions instead of garlic powder and onion powder, and cut back a bit on the mayonnaise. I also made my beans from dried beans instead of using canned beans, because I make a fresh batch of beans most weeks in the slow cooker. Think of this as a vegetarian version of tuna salad – with all of its variations.
Chickpea Spread for Avocado Toasts
Ingredients
- 2 cups freshly cooked chickpeas
- 1/2 cup finely diced celery about 1 stalk
- 1/4 cup minced spring onion or white onion
- 1 1/2 Tbsp chunky garlic paste I use Gourmet Gardens
- 1 Tbsp fresh chopped dill
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 2 Tbsp mayonnaise
- 4 pieces of whole wheat seeded bread
- 2 avocados
- Extra-virgin olive oil
- Jane's Crazy Seasonings Mixed Up Salt
Instructions
- Cook the chickpeas according this recipe in a slow cooker. Drain when tender. Measure out 2 cups of cooked chickpeas while warm. Spill them into a shallow bowl, and coarsely mash with a fork or potato masher. They shouldn't be completely smooth, nor left completely whole.
- Stir in the celery, onion, garlic, dill, lemon, salt, and mayonnaise to create a spread.
- Toast the bread and slice the avocados into thin long slices.
- Spread the chickpea spread on the toasts and top with avocado slices. Drizzle a little olive oil over the avocado slices and chickpea spread, and finish with a spray of seasoned salt.
SallyBR says
I love avocado toast too, and this chickpea spread elevates it to a perfect level, if you ask me
great choice for your assignment this month!
Hope you are having a great Reveal Monday!
laurasmess says
What’s Jane’s Crazy Salt?! I am so curious, I love avocado toast but I haven’t ‘mixed things up’ with the salt as yet (though I do add chilli flakes!). This chickpea spread looks absolutely delicious Susan. I’m already a massive fan of hummus with avocado but I like the chunky texture and seasoning in this. Definitely reminiscent of tuna salad, vegetarian style! Will definitely try it.
Dorothy at Shockingly Delicious says
NOW we’re talking some lunch! This is right up my alley, and I love the notion of chick peas instead of tuna. Perfect!
(And you’ll like this…I looked at the array of photos and I tried to guess which one you had done, and I got it right, first time, based on content — vegetarian — AND style!)
Anna says
I need some of this in my life soon! I love avocado on toast, but this chickpea spread looks like it would just send it over the top!
I love cooking my beans in the slow cooker, too.
Suzanne says
Avocado toast is the best and I love that you added chickpea’s. It’s superfood and will satisfy for sure.
Sid says
Yum. I love chickpeas, well, Hummus, but this looks delicious as well. I guess I need to learn how to cook beans from scratch, I usually just keep a few cans of chickpeas in the pantry, but so going to try this. Great SRC choice.
Laura @MotherWouldKnow says
What a great alternative to hummus! Love your changes to the recipe too. Another Secret Recipe Club winner.
Lori Hart says
I think I just found my next healthy snack or lunch! I love this recipe!
Sarah says
Yum. That sounds so good, and so easy. I end up scrambling for lunch, and this sounds perfect!
Megan - The Emotional Baker says
I still haven’t tried avocado toast! Love the addition of chickpeas! Must try soon!
ally says
This is the perfect snack anytime of the day or night (and I do that at odd hours!)…thanks for the healthy goodliness!!
Liz says
I eat hummus and avocado on my WW bread nearly every morning! I love that your spread has a little crunch—perfect!!!
Wendy Hammond says
I’m a HUGE avocado fan, this recipe looks great!
Megan @ MegUnprocessed.com says
Avocado Toast is my favorite! I love that you added a chickpea spread, Yum!
Vicky @ Avocado Pesto says
I make something similar to this but without the celery and dill, so I know this will be delicious!
Ashley - Baker by Nature says
I love quick and easy lunch ideas like this!
nicole @ I am a Honey Bee says
awesome.
great pick for SRC and great recipe