If you love avocado toast but want to switch things up, this Indian-inspired chickpea toast is about to become your new go-to. It’s comforting, colourful, and brings a flavour punch with just a few cupboard spices. I was craving something warm and satisfying one day and threw this together—since then, it’s been on repeat.
This recipe is packed with fibre, healthy fats and plant-based protein, making it incredibly filling without feeling heavy. The spiced chickpeas are gently pan-fried to release all their flavour, then paired with a creamy avocado smash, fresh coriander and a good squeeze of lemon. It’s amazing how something so simple can taste this good.
Perfect for a quick breakfast, brunch or even a light lunch. And it’s one of those meals that leaves you feeling nourished and energised, not sluggish.
One pan, one bowl, one slice of toasted bread—and you’re good to go.
Ways To Enjoy
- Serve the chickpea toast warm straight from the pan for the best flavour and texture.
- Add a drizzle of your favourite chutney, like mango or mint, for a tangy twist.
- Top with a soft-boiled or poached egg to boost protein and make it more filling.
- Sprinkle extra fresh coriander or chopped spring onions for a fresh, vibrant finish.
- Pair with a side of roasted sweet potatoes or spiced cauliflower for a hearty brunch.
Tips
- Toast in batches: Toast your bread in advance and crisp it up quickly in a pan or toaster before serving.
- Mash once ready to serve: Avocado browns easily – mash it fresh just before assembling for the best look and taste.
- Make it meal prep friendly: Prepare a batch of chickpeas and enjoy them over the week in wraps, bowls, or on toast.
Swaps
Chickpeas: Use white beans or green lentils for a similar fibre boost and texture.
Avocado: Swap with hummus or a thick Greek yoghurt if you prefer a lighter or nut-free option.
Garam masala: Use curry powder or a mix of cumin and a pinch of cinnamon for a similar warm spice blend.
Coriander leaves: Fresh parsley or basil can work too, or simply skip them if not available.
Sourdough bread: Wholemeal toast, flatbread, or a wrap are all great alternatives depending on what you have.
Storage
Fridge: Store the spiced chickpeas and avocado mash separately in sealed containers for up to 3 days. Assemble fresh when ready to eat for the best texture and flavour.
Freezer: The chickpeas freeze well in an airtight container for up to 1 month. Defrost in the fridge overnight and reheat in a pan. The avocado mash is not freezer-friendly and is best made fresh.
More Beans On Toast
Indian Chickpea Toast
Ingredients
For the chickpeas
- 1/2 can chickpeas (400g, 240g drained)
- 1 tsp of oil
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/4 turmeric
- salt to taste
For the avocado
- 1/2 avocado
- 1 tsp garlic powder
- pinch chilli
- squeeze lemon
- coriander leaves
Instructions
- Add chickpeas, spices and oil to a pan and cook for a few minutes so the spices release all the flavours
- In the meantime, toast a slice of sourdough bread.
- In a bowl add the avocado, garlic powder, squeeze of lemon a a bit of chilli flakes and mash all together.