Ingredients
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the Tomato Basil Sauce:
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1 large ripe tomato (about 1 cup), chopped
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1/2 small red onion, finely chopped
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1 clove garlic , minced
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1 teaspoon olive oil
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1 tablespoon fresh basil leaves, roughly chopped
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Salt and pepper, to taste
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the Avocado Toast:
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4 slices whole wheat bread (approximately 1/2 inch thick)
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1 medium avocado , halved and pitted
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1 tablespoon extra virgin olive oil
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1 teaspoon lemon juice
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Coarse salt and freshly ground black pepper
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the Chickpea Topping:
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1 can (15 ounces) no-salt-added garbanzo beans (chickpeas), drained and rinsed well
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1/4 cup plain Greek yogurt (optional)
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Level : Easy
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Time : 10 minutes + 3 hours (for preparing the overnight soaked chia seed mixture)
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2 servings
Directions
Sub-title: This easy and flavorful vegan breakfast dish is perfect for busy mornings! It comes together in just 10 minutes and can be prepared ahead of time.
Quick Description: Start your day off right with this creamy avocado toast loaded with fresh tomatoes, basil, and garlic. Our vegan twist adds protein-rich chickpeas and a zesty lemon drizzle. Prepare it in advance or enjoy it instantly – either way, you won’t regret choosing this healthy and satisfying meal!
Ingredients:
For the Tomato Basil Sauce:
• 1 large ripe tomato (about 1 cup), chopped
• 1/2 small red onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1 tablespoon fresh basil leaves, roughly chopped
• Salt and pepper, to taste
For the Avocado Toast:
• 4 slices whole wheat bread (approximately 1/2 inch thick)
• 1 medium avocado, halved and pitted
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• Coarse salt and freshly ground black pepper
For the Chickpea Topping:
• 1 can (15 ounces) no-salt-added garbanzo beans (chickpeas), drained and rinsed well
• 1/4 cup plain Greek yogurt (optional)
Difficulty Level: Easy
Total Time: 10 minutes + 3 hours (for preparing the overnight soaked chia seed mixture)
Servings: 2 servings
Instructions:
Step 1: Make the Tomato Basil Sauce
Heat a small saucepan over medium heat. Add the olive oil and sauté the onions until they become translucent, about 3-4 minutes.
Add the garlic and cook for another minute, stirring constantly.
Next, add the chopped tomatoes, chickpeas, and their liquid from the can, basil, and salt and pepper. Bring the mixture to a simmer and let it cook uncovered for 5-7 minutes.
Remove the pan from the heat and allow the sauce to cool completely. Transfer the cooled tomato basil sauce to a blender or food processor and puree until smooth. Set aside.
Step 2: Prepare the Avocado Toast
To make the creamy avocado spread, mash half of the avocado flesh in a bowl using a fork. Add the olive oil, lemon juice, and salt and pepper to taste. Mix everything well and set aside.
Spread the remaining avocado on top of one slice of toasted bread. Divide the tomato basil sauce evenly among two slices of toast and spoon some onto the avocado. Sprinkle with chopped fresh basil.
Repeat these steps with the other slice of bread, creating two complete avocado toasts.
Step 3: Assemble the Chickpea Topping
If desired, mix the drained and rinsed chickpeas with the optional Greek yogurt in a bowl. Mash the mixture slightly using a fork, but leave some chunkiness.
Divide the chickpea mixture into two equal portions and place them on top of the two avocado toasts.
Optional Step 4: Garnish with Lemon Wedges
Place a lemon wedge on the side of each serving. Enjoy immediately!
Enjoy your delicious and healthy vegan breakfast!
