Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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
minutes
minutes
Total Time
5
minutes
minutes
Servings
6
avocado toasts
Calories
215
kcal
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
Calories:
215
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
124
mg
|
Potassium:
600
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
185
IU
|
Vitamin C:
12.4
mg
|
Calcium:
31
mg
|
Iron:
1.1
mg