Gluten-free · 20 min
Avocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas
- 20 min
- 2–6 servings
- 445 kcal / serving
Creamy avocado spread pairs with crisp-topped chickpeas for a quick weeknight bite. The lemony brightness and a hint of heat from paprika create a simple, satisfying pairing.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (15 oz) cangarbanzo beans (chickpeas)
- ½lemon
- 4 sliceswhole grain bread
- avocados
- lemons
From the pantry: cayenne pepper, extra virgin olive oil, garlic powder, paprika, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · cutting board · measuring spoons · mixing bowls · oven mitts · potato masher · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
Shopping list by aisle
Produce
- 1avocado
- ½lemon
- avocados
- lemons
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- ½ (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| garbanzo beans (chickpeas) | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| lemon | ½ | 1 | 1 ½ |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line or prepare a baking sheet as needed.
- Drain and rinse the chickpeas, then pat them dry on towels and transfer to a bowl.
- Toss the chickpeas with a drizzle of oil and the pantry spices until evenly coated.
- Spread the chickpeas in a single layer on the baking sheet and bake, stirring once halfway, until they are lightly crispy, about 15 minutes.
- While the chickpeas roast, juice the lemon into a medium bowl and set aside.
- Cut the avocado in half, remove the pit, scoop the flesh into the bowl with lemon juice, and mash until smooth; season with salt and garlic powder to taste.
- If desired, toast the bread slices to your preference.
- Spread the mashed avocado on the toasted bread, then top with the warm roasted chickpeas and any accumulated lemon juice from the bowl.
- Serve the toasts on plates and enjoy while the chickpeas are still warm.
Two tips
- Prep the lemon juice and avocado mix ahead so it’s ready to mash when the chickpeas finish.
- Swap in a different bread slice you have on hand, or serve the toasts with a side salad for a lighter meal.
Nutrition per serving
- Calories
- 445 kcal
- Protein
- 15 g
- Carbs
- 51 g
- Fat
- 22 g
- Fiber
- 15 g
- Sodium
- 434 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.