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High Protein Avocado Toast with Crispy Chickpeas and Roasted Tomatoes

High Protein Avocado Toast with Crispy Chickpeas and Roasted Tomatoes

Creamy, crunchy, fresh, and packed with flavor, this High Protein Avocado Toast with Crispy Chickpeas and Roasted Tomatoes is a delicious way to upgrade your breakfast, brunch, or light lunch. Crispy sourdough toast is layered with a creamy avocado spread, crunchy roasted chickpeas, juicy roasted tomatoes, and mozzarella cheese on top for a satisfying bite every time.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: Indian, Italian, Mexican
Ingredients Method

Ingredients
  

For Avocado Spread
  • 2-3 Medium Sized Ripe Avocados
  • ¾ cup Hung Curd or Whipped Cream Cheese
  • 2-3 Garlic Cloves
  • 1 to 2 Green Chilies
  • 2-3 tbsp Mint Leaves
  • 1 cup Coriander Leaves
  • 1 tsp Sea Salt or as needed
  • 1 tbsp Lime Juice
For Crispy Chickpeas
  • 2 cups Canned/Boiled Chickpeas Drained, Rinsed, and Strained
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • ½ tsp Garlic Powder
  • ½ tsp Amchoor Powder
  • ¼ tsp Black Salt
  • Salt to taste
  • 1-2 tbsp Olive Oil
For Roasted Tomatoes
  • 1 cup Cherry Tomatoes
  • 1 small sprig Rosemary opt.
  • 1 small sprig Thyme opt.
  • 2 Garlic Cloves minced
  • ¼ tsp Red Pepper Flakes
  • ½ tsp Sea Salt
  • 1-2 tbsp Olive Oil
  • 2 tbsp Fresh Basil Leaves chopped
For Assembly
  • 6-8 slices Sourdough Bread
  • 1-2 tbsp Olive Oil
  • ½ cup Shredded Mozzarella or Amul Cheese
  • Chili Flakes for garnish
  • Fresh Basil Leaves for garnish

Method
 

Prepare the Avocado Spread
  1. Halve the avocadoes, remove the pits and scoop out the soft part.
  2. Add scooped avocados, hung curd, garlic cloves, green chilies, mint leaves, coriander leaves, sea salt, and lime juice to a food processor.
  3. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
Make the Crispy Chickpeas
  1. Add chickpeas to a bowl. Add Red Chili Powder, Coriander Powder, Garlic Powder, amchoor, black Salt, Salt, and olive oil. Toss well until evenly coated.
  2. Transfer the Chickpeas to the air fryer basket and air fry at 390°F (200°C) for 12 to 15 minutes, shaking halfway through, until crispy on the outside and soft inside.
Roast the Tomatoes
  1. In a bowl combine cherry tomatoes, rosemary, thyme, minced garlic, red pepper flakes, sea salt, and olive oil.
  2. Transfer to an air fryer safe dish and roast at 375°F (190°C) for 8 to 10 minutes or until the tomatoes soften and release their juices.
  3. Remove from the air fryer and mix in chopped fresh basil leaves.
Toast the Bread
  1. Brush both sides of the sourdough bread slices lightly with olive oil.
  2. Toast in the air fryer, oven, or on a skillet until golden brown and crisp on both sides.
Assemble the Avocado Toast
  1. Spread a generous layer of avocado spread over each toasted sourdough bread slice.
  2. Top with crispy chickpeas.
  3. Spoon the roasted tomatoes along with some of the flavorful juices over the chickpeas.
  4. Sprinkle shredded mozzarella or amul cheese on top.
  5. Garnish with chili flakes and fresh basil leaves.
  6. Serve immediately and enjoy.
Tips
  1. Pat the Chickpeas completely dry before seasoning to help them become extra crispy.
  2. Use ripe Avocados for the smoothest and creamiest spread.
  3. Adjust the Green Chilies according to your spice preference.
  4. Fresh Basil added after roasting gives the tomatoes the best flavor and aroma.
  5. Serve immediately after assembling to keep the toast crisp.
  6. Feta Cheese, Goat Cheese, or Burrata can be used instead of Mozzarella Cheese.
  7. The Avocado Spread can also be used as a dip, sandwich spread or wrap filling.
  8. For extra crunch, sprinkle toasted Sunflower Seeds or Pine Nuts on top before serving.