Olive Magazine
Avocado on Toast Recipe with Chickpeas and Miso

Miso chickpeas and avocado on toast

Published: October 6, 2019 at 9:19 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Turn a storecupboard staple into a twist on this popular brunch dish, livened up with sesame seeds and spring onions

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal456
fat26.6g
saturates5g
carbs33.3g
sugars1.9g
fibre12.9g
protein14.5g
salt1g
Advertisement

Liven up a storecupboard staple with this super-simple dish. Chickpeas are high in fibre, especially a soluble fibre called raffinose, which is broken down by beneficial gut bacteria to support regular bowel movements. Avocado offers a bunch of healthy nutrients such as magnesium, zinc and potassium to support digestion. Try more breakfasts for a healthy gut.

Ingredients

  • 400g chickpeas, drained and rinsed
  • 1 tbsp white miso paste
  • 1 tsp toasted sesame oil
  • 1 lemon, ½ juiced, ½ wedged to serve
  • 1 large avocado
  • 4 small crusty wholemeal or rye bread, thick slices, toasted
  • a sprinkle sesame seeds
  • 1 spring onion, finely sliced on the diagonal

Method

  • STEP 1

    Put the chickpeas, miso, sesame oil, lemon juice and some seasoning in a bowl. Use a potato masher to crush everything together until you have a rough paste.

  • STEP 2

    Spoon the avocado into another bowl and break up with a fork until roughly crushed. Fold the avocado through the chickpeas, then spread over the bread. Sprinkle with the sesame seeds and sliced spring onions. Serve with lemon wedges to squeeze over.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content