Miso chickpeas and avocado on toast

Name: Miso chickpeas and avocado on toast
Total time: 15 min
Yield: Serves 2
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

Sarah Cook

Published: October 6, 2019 at 9:19 AM

Save recipe

Serves 2

Easy

Total time: 15 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

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

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

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 and also try our french toast recipe.

Ingredients

Nutrition

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

Nutrition: per serving

kcal456

low
fat26.6g
saturates5g
carbs33.3g
sugars1.9g
fibre12.9g
protein14.5g
salt1g

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.

Click here to check out our top tips for making the perfect hummus with your leftover chickpeas...

Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

Authors

Sarah Cook

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue