“Avocado toast! Avocado toast!! AVOCADO TOOOOOOOOAST!!!”

That’s my girls every time they see me pull out an avocado. And we eat a lot of avocados in our house… from breakfast to smoothies… and on and on. So yeah, I hear the plea for avocado toast – a lot.

Luckily, it’s super easy to make, and I don’t mind the girls eating tons of it because avocado is so good for them.

This is one of my go-to quick and easy dinners when I’m exhausted after a long day of work and can’t bring myself to make a “fancy” dinner. This pulls together so quickly and easily, and we tend to just eat as slices of bread get toasted.

Avocado Toast with Roasted Chickpeas – 30 min prep & cook time

Ingredients (makes about 12 slices of toast)
1 can organic chickpeas
1/2 Tbsp avocado oil
sea salt to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
gluten-free sliced bread
2 ripe avocados

Directions:
1. Heat the oven to 400˚F.
2. Drain and rinse the chickpeas, then pat dry with a paper towel.
3. Pour the chickpeas into a medium bowl, drizzle with avocado oil, and sprinkle with a pinch of sea salt. Toss with a spoon to combine.
4. Line a baking sheet with parchment paper (optional, but makes clean up much faster), and pour the chickpeas onto the sheet. Make sure the chickpeas are spread out so that they are in a single layer.
5. Bake the chickpeas for 20 minutes, tossing halfway.
6. When the chickpeas are done, remove from the oven and pour into a medium bowl. Sprinkle the garlic powder and paprika on top and toss to combine. Set aside.
7. Toast the slices of bread in a toaster to desired level of toastiness.
8. Cut the avocados in half, remove the pit, scoop the avocado out into a bowl, and mash it up with a fork. Optional, add a pinch of sea salt to the mashed avocado and mix in well.
9. Spread the mashed avocado onto a slice of toast, then scoop a spoonful of chickpeas on top.
10. Serve immediately and enjoy!