Smashed Chickpea Avocado Toast

Vegan, dairy-free, gluten-free

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Serves 5

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Vegan, dairy-free, gluten-free 〰️ Serves 5 〰️

I eat avocado toast for breakfast every single morning. This has been my morning routine for so long now that I actually forgot what I used to eat fore breakfast before. Porridge maybe? Who knows. Avocado toast by itself doesn’t quite cut it though, so I’m always adding something else just to keep me a bit fuller for a bit longer. Some weeks it’s tempeh, others it’s hummus, but I’ve recently become obsessed with making these smashed chickpeas.

The dish itself is really simple and it makes one big batch that you can go back to each morning. The premise is quite simple, really. Mashed chickpeas that are combined with fragrant dill, fried red onion and corn kernels, crisp cucumber, fresh lemon juice and creamy mayonaise. The result is well worth the half an hour investment and thanks to the additional fibre, protein and unsaturated fats, keeps you far fuller and satiated compared to the standard avocado toast. Hope you enjoy as much as I do! To see a video of how to make this dish, click here.

INGREDIENTS

Mince:

• 1 tablespoon extra-virgin olive oil

• 1 red onion, finely diced

• 1 cob of corn, husk removed and kernels cut off the cob

• 1 can chickpeas, drained and rinsed thoroughly

• 1/2 cucumber, finely diced

• 1 bunch of dill, rinsed and finely chopped

• Juice of 1/2 lemon

• 1/3 cup vegan mayonnaise

• Salt and pepper, to season

To serve:

• Sourdough (use gluten-free if needed)

• Avocado

METHOD

1. Heat the olive oil in a frypan over medium-high heat for a couple of minutes. Add the red onion and corn kernels and fry for 5 minutes or until browned. Remove from the heat.

   1 tablespoon extra-virgin olive oil

   1 red onion, finely diced

   1 cob of corn, husk removed and kernels cut off the cob

2. Pour the chickpeas into a wide, shallow container. Use a potato masher to mash the chickpeas until mostly smooth. It’s okay for some larger pieces to remain.

   1 can chickpeas, drained and rinsed thoroughly

3. To the container, add the cucumber, dill, fried onion and corn, mayonnaise and lemon juice. Season with salt and paper.

   1/2 cucumber, finely diced

   1 bunch of dill, rinsed and finely chopped

   Juice of 1/2 lemon

   1/3 cup vegan mayonnaise

   Salt and pepper, to season

4. Use a spoon to combine the ingredients until well mixed together. Taste and season again as needed.

5. Enjoy on toast with avocado (or in a sandwich, or with corn chips!). Allow leftovers to fully cool before storing in an airtight container in the fridge. Consume within four days.