Loaded Avocado Toast Recipe with Roasted Chickpeas & Pomegranates

Avocado Toast with Roasted Chickpeas, Arugula, & Pomegranate Seeds #vegan #glutenfree | www.vegetariangastronomy.com

Loaded Avocado Toast Recipe with Roasted Chickpeas & Pomegranates

Mashed creamy avocado topped with fresh arugula, oven roasted sweet & salty chickpeas, and fresh pomegranates all loaded on your favorite toasted bread!

Course Appetizer, Breakfast, Lunch

Cuisine Gluten-Free, Vegan

Keyword avocado toast, easy lunch recipe, pomegranate recipe

Prep Time 5

Total Time 5

Servings avocado toasts

Calories 215kcal

Author Anjali Lalani

Ingredients

1.5 cups Sweet & Savory Oven Roasted Chickpeas
3 ripe avocado
1/2 cup baby arugula leaves
3/4 cup fresh pomegranate seeds
3 large slices sourdough bread , for gluten-free option, use your favorite gluten-free bread
salt
freshly ground black pepper

Instructions

In a medium size bowl, mash 1/2 of a ripe avocado with a fork. Season with salt and freshly ground black pepper.
Toast the sourdough bread. Cut each in 1/2 before preparing.
Top with a layer of mashed avocado, followed by fresh arugula leaves, Sweet & Savory Oven Roasted Chickpeas, and fresh pomegranate seeds.
Repeat with the remainder of the roasted chickpeas.
Serve immediately.

Notes

The exact yield depends on the size of bread used and the amount of roasted chickpeas you load on each avocado toast.

Nutrition