Like chocolate and peanut butter, chips and salsa and tomato and basil, avocado and toast are one of those matches made in heaven. The crispy bread compliments the creamy, rich avocado so perfectly it's hard to think you could improve upon it. But I have. In a big way.
You might call me avocado toast obsessed since I eat it for breakfast almost every day of the week and have been for a long time. Not only is it delicious, it's super satisfying, keeps me full and provides tons of vitamins, minerals and healthy fats.
One morning, I started thinking about creative ways to take it to a new level. I'd seen other recipes online and on Instagram for avocado toast with arugula, chili peppers or pink salt and it all felt a little, well... basic. Avocado toast deserves better than that. And I've found the perfect combination of ingredients to raise that already high bar even higher.
When it comes to avocado, you need salt, so we add dry-cured black Beldi olives, which are something wonderful all on their own but incredible in this dish. They might sound unfamiliar and difficult to find but they're not. Whole Foods has you covered at their olive bar.
In addition to the olives, we add crunchy chickpeas, vibrant sun-dried tomatoes, fresh cilantro and parsley and finish it with a squeeze of lemon that adds brightness and brings it all together.
When it comes to the chickpeas, you have a choice for how you want to prep them. If you have a bit of extra time and really want that crunch, roast them in the oven. If you want this avocado toast and you want it right now, sautée them in a frying pan.
Another note: this is less of a recipe and more of a combination of components, so I'm not including measurements here. Honestly, who was going to break out their tablespoons and measuring cups anyway? This is toast! Not a three layer wedding cake. Just toss on as much of each ingredient as you want and I promise it's going to turn out amazing.
- Dry-cured Beldi olives (found at the Whole Foods olive bar), roughly chopped
- Sun-dried tomatoes, roughly chopped
- Garlic powder
- Cilantro, roughly chopped
- Parsley, roughly chopped
- As I mentioned above, you have the choice of either roasting or sautéing the chickpeas. If you want to roast: preheat oven to 425 degrees. Line a baking sheet with aluminum foil and add chickpeas. Spray chickpeas with olive oil spray or lightly coat in olive oil. Sprinkle with garlic powder, salt and pepper. Roast for about 30 - 40 min, stirring halfway.
- To sautée the chickpeas: spray a frying pan with olive oil spray or lightly coat in olive oil and add chickpeas. Sprinkle with garlic powder, salt and pepper and sauteé over medium-high heat for about 10 min, stirring occasionally so chickpeas have time to get crispy on the sides.
- Top toast with avocado, then chickpeas, olives, sun-dried tomatoes, cilantro, parsley and finish with a squeeze of lemon.