Description
Say goodbye to basic avocado toast and give your breakfast a bold, savory upgrade. This plant-based toast piles on a satisfying mix of chickpeas, artichoke hearts, fresh herbs, and colorful veggies—topped with nutty hemp seeds and roasted mushrooms for a hearty, protein-rich start to your day.
Ingredients
2 slices whole grain or sprouted toast
1/2 cup canned chickpeas, rinsed and mashed
1/4 cup marinated artichoke hearts, chopped
2 tbsp red bell pepper, finely chopped
1 tbsp parsley or cilantro, chopped
1 tbsp lemon juice
Salt & black pepper to taste
1/4 tsp smoked paprika
1/2 cup mushrooms, sautéed or roasted
1 tbsp hemp seeds
Instructions
In a bowl, mash chickpeas with lemon juice, paprika, salt, and pepper.
Fold in chopped artichokes, red pepper, and herbs.
Toast the bread slices until golden.
Spoon the chickpea mixture evenly over the toast.
Top with roasted mushrooms and sprinkle with hemp seeds.
Serve warm, optionally with a drizzle of olive oil or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 127 / Slice
- Fat: 5 g / Slice
- Carbohydrates: 14 g / Slice
- Fiber: 6 g / Slice
- Protein: 7 g / Slice