Vegan Avocado Toast with Eggs
Elevate your breakfast game with this delectable Vegan Avocado Toast with Chickpea "Eggs"—a plant-based twist on a classic favorite! Featuring creamy mashed avocado infused with bright lemon juice atop crispy sourdough toast, this recipe takes flavor to the next level with protein-packed chickpea "scrambled eggs" seasoned with turmeric, nutritional yeast, and black salt for a savory, egg-like finish. Juicy sautéed cherry tomatoes and fresh cilantro add bursts of color and vibrancy, creating a beautifully balanced dish that's not only vegan but also rich in nutrients. Ready in just 25 minutes, this nutritious recipe is perfect for a quick breakfast or brunch that's sure to impress. Whether you're vegan or simply seeking a healthier spin on avocado toast, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 slices sourdough bread
- 2 whole ripe avocado
- 1 whole lemon
- 1 cup canned chickpeas
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon black salt (kala namak)
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 2 tablespoons fresh cilantro
Instructions
Start by draining and rinsing the canned chickpeas. Transfer them to a bowl and mash using a fork or a potato masher until they reach a scrambled consistency.
Add nutritional yeast, turmeric, black salt, and black pepper to the mashed chickpeas. Mix well until combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chickpea mixture and cook for about 5 minutes, stirring occasionally, until warmed through. Set aside.
While the chickpea 'eggs' are cooking, cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Add the juice of one lemon to the avocado and mash with a fork until you achieve a smooth consistency. Season with salt and pepper to taste.
Toast the slices of sourdough bread to your preferred level of crispiness.
In a small pan, heat the remaining tablespoon of olive oil over medium heat. Halve the cherry tomatoes and add them to the pan. Sauté for 2-3 minutes until they are slightly wilted. Remove from heat.
To assemble, spread a generous amount of mashed avocado over each slice of toasted sourdough. Top with a spoonful of chickpea 'eggs'.
Garnish the avocado toast with the sautéed cherry tomatoes and a sprinkle of fresh chopped cilantro.
Serve immediately and enjoy your delicious and nutritious vegan avocado toast with chickpea 'eggs'!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 16.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
