Avocado Dukkah Chickpeas Toast
Few weeks ago there was a small revolution over Spain when a mum, and nutritionist, tweeted ‘My son doesn’t know what a cookie is. He is happy eating chickpeas for breakfast’. Critics and supporters expressed their opinion all over Internet, more than a thousand comments, retweets, and more than three thousand likes. Even one of the main newspapers wrote an article about it.
I don’t like to judge anyone. Even more, when I don’t have kids. The truth is that I would probably let my kids to know what a cookie is, the difference between a good cookie and a bad cookie and the pros and cons of them. But I also would let my kids have chickpeas for breakfast if that makes them happy.
I actually have already eaten chickpeas for breakfast-brunch. The first time was few months ago, and I have to say the photo on Instagram was quiet popular 🤗. Because, isn’t chickpeas a delicious and healthy protein-carb option? And like any nutritionist would say, our meals (brekkie included) should consist on healthy fats, lean protein and complex carbs. So it doesn’t matter if it’s for breakfast, lunch or dinner go for chickpeas whenever you want!
This avocado on toast topped with dukkah chickpeas is a super top breakfast, fancy, delicious and fullfilling. You will feel like being in the best brunch spot of town but better, in your pyjamas!
Delicious and superb breakfast option
- 2-4 slices sourdough bread
- 1 riped avocado
- 2 tablespoons sour cream or cream cheese
- 150-200 grams dukkah chickpeas* see recipe below
- a handful sprouts
- 1/2 lemon juiced
- salt
- black pepper
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Toast the bread.
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Slice avocado and mash it on the toast. Spread the sour cream or cream cheese over the avocado.
Sprinkle with a bit of lemon juice and season.
Top with dukkah chickpeas and sprouts.
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Serve immediatly
Makes enough for the toast plus extra for snacking
- 350 grams chickpeas cooked
- 2 tablespoons extra virgin olive oil
- 3 tablespoons dukkah (homemade or store-bought)
- 70 grams roasted hazelnuts
- 2 tablespoons sunflower seeds
- 1 teaspoon fennel seeds
- 1 tablespoon cumin seeds
- 3 tablespoons coriander seeds
- 1 tablespoons sesame seeds
- a pinch coarse salt
- 1 teaspoon paprika
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Preheat the oven to 160ºC. Line a baking tray with parchment paper.
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To make the dukkah, toast seeds in a small pan over médium heat for 2-3 minutes until fragant, be careful not to burn them. In a food processor blend hazelnuts, all the toasted seeds, a pinch of salt and paprika until ground.
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For the dukkah chickpeas. Place chickpeas in a colander to drain for a few minutes. Mix with 3 tablespoons of the dukkah and the olive oil. spread evenly on a baking tray and bake for 20-30 minutes until golden, stiring them from time to time.