chickpeas – A cook named Rebecca

outstanding avocado toast with chickpeas and eggs. — Avocado Toast

I prepared this Avocado Toast with chickpeas and eggs because a friend of mine shared a picture of a similar dish she bought in Corsicana, Texas, and I was inspired to make my own version. I really enjoy this kind of toast! It has a tangy flavor from the lemon juice and a creamy texture from the avocado. It’s absolutely delicious and very satisfying. Although I’ve been making avocado toast for a while, I’ve never tried it with chickpeas before.

what ingredients are required for this delicious toast?

avocados
lemon
salt and pepper
extra virgin olive oil
garlic clove
chickpea
smoked paprika
eggs
sour dough or bread of your choice
flaky salt, red pepper flakes, furikake (optional)

avocado toast with chickpeas and eggs.

I seasoned the chickpeas with spicy smoked paprika and cooked them in a hot skillet until toasted. I really enjoy chickpeas prepared this way, and they also serve as a delicious snack. If you haven’t tasted toasted chickpeas, especially cooked in a skillet, you should definitely try them as they offer great health benefits.

I served this on a white with a gray tint plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these. https://amzn.to/45A5A2A

My go to plates lately are gray and white and we actually love to eat in bowls!

avocado toast with chickpeas and eggs.

To prepare this tasty breakfast dish, begin by making the avocado spread using one avocado. Squeeze the juice of half a lemon into the spread and season with salt and pepper. Utilize fresh sourdough bread, preferably from the deli, as it toasts up nicely and turns crispy. Toast two slices of the sourdough bread, then drizzle them with extra virgin olive oil and rub them with a clove of garlic. Next, spread the avocado mixture onto the bread, followed by topping it with fried chickpeas and hard-boiled eggs. For an extra touch, add some homemade fresh basil oil. Enjoy the deliciousness!

Finally I added freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG

Looking for more toast inspiration? Give these extra toast recipes a try.

I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.

Here’s another breakfast toast I think you will love.Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

Perfectly Delicious Poached Salmon Toast

This is a delicious breakfast with this beautiful poached salmon. Honestly I haven’t made this in a while and I want to make it for breakfast tomorrow!

Here’s the recipe for the avocado toast! Enjoy!

Avocado Toast with Chickpeas and Eggs

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Servings: 2 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

1-2 avocados ripe
juice of one lemon
salt and pepper to taste, divided
extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
garlic clove
1 cup chickpeas
smoked paprika, I used hot smoked paprika
2 hard boiled eggs sliced
2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
fresh ground black pepper
flakey salt
red pepper flakes (optional)
Furikake (optional)

Method

Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Here’s the recipe! Enjoy!

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1/4 cup extra virgin olive oil
1 1/2 lbs mushrooms, roughly chopped (I used baby bella and shitake)
1 can chickpeas, drained and patted dry
3 sprigs fresh thyme
6 cloves garlilc, smashed
salt and pepper
pinch of red pepper flakes

For the Polenta

1 1/2 cups dry instant polenta
3 tbsp butter
1/2 bunch spinach or dale, chopped
1/3 cup basil pesto, homemade or store-bought
8 oz burrata cheese, at room temperature, or fresh mozzerella if you can't find burrata.

Method

Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of the oven.
On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme, garlic, and a pinch of salt., pepper and crushed red pepper flakes.
Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475 degrees F. Toss the mushrooms and chickpeas, then return to the oven and continue to cook for another 5-10 minutes until crisp on the edges. Watch closely.
Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter with olive oil, kale or spinach and 2 tablespoons pesto, stirring until the spinach or kale has wilted, about 3 minutes. If the polenta thickens too much, thin with water.
Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over the polenta. Drizzle with additional pesto and garnish with fresh thyme.