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Chickpea salad spread on toast and topped with slices of avocado, a drizzle of olive oil and seasoned salt.
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4.80 from 5 votes

Chickpea Salad Avocado Toast

This simple chickpea salad is great on its own, in a sandwich, or spread on toast and topped with avocado slices for a fantastic chickpea salad avocado toast.
Prep Time20 minutes
Total Time20 minutes
Course: Lunch, Vegetarian Dinner
Cuisine: Any
Keyword: avocado toast, chickpea spread
Servings: 4
Calories: 344.7kcal
Author: Susan Pridmore

Ingredients

  • 1 can chickpeas (or cook your own)
  • ½ cup finely diced celery about 1 stalk
  • ¼ cup finely diced onion or white onion or spring onion
  • 1 tablespoon minced garlic or garlic paste
  • 1 tablespoon fresh chopped dill
  • 2 teaspoons lemon juice
  • ½ teaspoon kosher salt
  • 2 tablespoons mayonnaise
  • 4 pieces of whole wheat seeded bread or any bread
  • 2 large avocados
  • 4 tablespoons Extra-virgin olive oil
  • 1 tablespoon Jane's Crazy Seasonings Mixed Up Salt or your favorite

Instructions

  • Pour the beans into a shallow bowl, and coarsely mash them with a fork or potato masher. Alternatively, you can use a mini chopper or a small food processor.
    The chickpeas shouldn't be completely smooth, nor left completely whole since you'll be spreading it on toasts.
  • Stir in the celery, onion, garlic, dill, lemon, salt, and mayonnaise.
  • Toast the bread and slice the avocados into thin long slices.
  • Spread the chickpea salad on the toasts and top with avocado slices. Drizzle a little olive oil over the chickpea avocado toasts, and finish with a sprinkle of seasoned salt.

Nutrition

Calories: 344.7kcal | Carbohydrates: 11.3g | Protein: 2.5g | Fat: 34.1g | Saturated Fat: 4.9g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 21.3g | Trans Fat: 0.01g | Cholesterol: 2.9mg | Sodium: 358.1mg | Potassium: 549.9mg | Fiber: 7.2g | Sugar: 1.5g | Vitamin A: 216.3IU | Vitamin C: 12.9mg | Calcium: 25.6mg | Iron: 0.8mg