Ingredients
Scale
- 2 slices whole grain bread, toasted
- 1/2 ripe avocado, mashed
- 5 cherry tomatoes, halved
- 1 medium apple, sliced
- 1 tbsp natural almond butter
- 1/2 cup canned chickpeas, rinsed
- 1 tsp olive oil
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Spread mashed avocado on toasted bread slices. Top with halved cherry tomatoes, a pinch of salt, and pepper.
- Serve apple slices with 1 tbsp almond butter for dipping.
- Toss drained chickpeas with olive oil, smoked paprika, salt, and pepper. Roast at 400°F for 15–20 mins until crispy (or buy pre-roasted).
Notes
- Store roasted chickpeas in an airtight container for up to 3 days.
- For extra protein, sprinkle pumpkin seeds on avocado toast.
- Use cinnamon-spiced chickpeas for a sweet option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: No-cook + Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 snack pack
- Calories: 175 Kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
