Avocado, Chickpea and Basil Toast Recipe
Just as well I have fallen off the no carbs wagon as I recently received a wonderful delivery from the Polish Bakery. They super kindly sent me a bag of treats including some rye bread with cranberry, a slab of to die for apple pie and some incredible chia seed bread. I more than happily agreed to try all these goodies *tough gig* and thinking to hell with the diet, set to carb loading on these traditional Polish delights. From this selection the chia seed bread won my heart with it’s nutty, toasted flavour and chewy crust. I decided to use it to fashion one of my most favourite toast based recipes, and to share this Avocado, Chickpea and Basil Toast recipe.
This is not really a recipe, just a guideline of items to mash together. But they work perfectly together, and are a break from the rather predictable mashed avocado on toast. The chickpeas and avocado are wonderful sources of protein coupled with the fresh flavours of pesto and chopped basil, this makes an original change from your lunchtime norm. You could use this to top tiny crostini as a vegetarian canapé or first course, or just wedge it between some doorsteps of bread for a filling sarnie. This is based on a tasty idea from Two peas and Their pod with thanks to them.
If you get the chance to get your hands on some of the Polish Bakery’s specialty breads, you so should. The chia bread is not only delicious, it has the added health benefits from the omega 3 oil laden seeds. This meat free Monday treat is effort free but fresh tasting so do think about popping it in your lunch box soon.
Look at the wonderful chia seed bread in this simple line up.
It has such a tasty nutty flavour, there’s no need to do anything with it other than toast and slather in butter, however, it makes the most brilliant base for this fresh lunch.
Make a start by grilling or toasting your bread choice. I went with using my griddle pan for added flavour, but just pop it in the toaster if you’d rather.
While this is grilling, start to mash together the flavour filled ingredients. Make a start by rinsing and draining your chickpeas and adding them to a big bowl with a spritz of fresh lemon or lime juice.
Add in your peeled and stoned avocado with the hope yours is riper than mine was even though it was bought and packaged as a perfectly ripe avocado *cross face*. Then add your pesto, mine was from a jar as I was not in the mood to make my own *who is*.
Add the fresh basil, apologies for my paltry amount due to an aging plant in the garden. Then mash away, adding salt and pepper where necessary, until you have a rustic style mixture.
Check for seasoning by sneaking a large mouthful then spread this on your hot toast, garnishing with a few fresh basil leaves for aesthetic purposes only.
It’s not winning any prizes for looks, but this green mash it quite delicious and a filling, meat free meal.
Avocado lunches and breakfasts are so fashionable at the moment, my Instagram feed is avo-tastic. Even though my Avocado, Chickpea and Basil Toasts are more of an ugly sister, they do say looks aren’t everything. Even if you can’t get hold of my Polish Bakery chia seed bread, this will still be filled with texture, flavour and more than a whiff of goodness.
The Polish Bakery kindly sent me these treats to review, however, all opinions and ramblings are, as always, my own.
Avocado, Chickpea and Basil Toast Recipe
Make 4 slices
You won’t need any challenging equipment
4 slices interesting bread, mine was the wonderful Chia Seed bread from the Polish Bakery
400g tin chickpeas, rinsed and drained
1 ripe avocado, 2 if really small
2 tablespoons chopped fresh basil, plus a few leaves for garnish
2 tablespoons pesto
juice of half a lemon or lime
salt and pepper
Start by heating your griddle to toast your bread. Griddle until golden brown or you could just pop in the toaster.
In a good sized bowl, add the drained chickpeas. Peel and stone the avocado and add to the chickpeas along with the fresh basil, pesto, lemon or lime juice and seasoning, to taste. Give it all a good mash with either a fork or a potato masher until well combined, but still with some texture.
Spread this delicious mixture onto your toasted bread and either serve as open sandwiches or closed sandwiches garnish with some extra basil leaves.
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