Avocado Toast with Chickpeas, Feta, and Tahini Sauce
This avocado toast with chickpeas and tahini sauce is rich, deeply satisfying, and has plenty of crunch to balance the creaminess. It consists of chickpeas roasted in spices, feta, and herbs on a bed of creamy mashed avocado over grilled bread. Drizzled with earthy tahini sauce to finish, the flavors in this dish are truly something!
Ingredients to Make it
To make this avocado toast recipe, you’ll need the following (for 4 servings):
- Avocados – 2 Avocados
- Bread – 4 thick slices of bread (about 3/4-inch thickness) (Multigrain, sourdough, and olive bread are all good choices. I used a Kalamata olive bread in the picture, but I’ve made this recipe with sourdough and multigrain, and those were delicious as well!)
- Chickpeas – 1 can (14oz/400 grams) chickpeas/garbanzo beans (drained)
- Paprika – 1/2 tsp paprika
- Cayenne – 1/4 tsp cayenne pepper
- Garlic Powder – 1/4 tsp garlic powder
- Lemon – 1 tbsp fresh lemon juice and zest from one lemon
- Tahini Sauce – 1/2 cup tahini sauce (see accompanying recipe; it’s a simple mix of tahini paste, lemon juice, garlic, salt, and cold water)
- Feta – 4 oz feta cheese
- Olive Oil – 3 tbsp of extra-virgin olive oil (1 tbsp for the chickpeas and 2 tbsp to brush on the bread slices before grilling/toasting the bread in the skillet)
- Salt – a pinch of kosher salt or flaky sea salt
- Black Pepper – a pinch of freshly ground black pepper
- Parsley – fresh parsley (optional, for garnishing at the end)
How to Make it (Step-by-Step)
Step 1 – Mix the drained chickpeas from the can with 1 tbsp of olive oil and seasonings (a pinch of salt, a pinch of black pepper, 1/2 tsp paprika, 1/4 tsp cayenne, and 1/4 tsp garlic powder).
Heat a skillet or frying pan over medium-high heat on the stove, and when the pan is hot, add the seasoned chickpeas and pan fry them over medium-high heat for about 8 minutes until nicely toasted. Stir from time to time to make sure they don’t burn and that they get toasted on all sides.
Caution: Put a lid on the frying pan as the chickpeas may pop!
Step 2 – After pan-frying the chickpeas, remove the pan from the heat and add 1 tbsp of lemon juice and the lemon zest, letting the warm chickpeas absorb the juice.
Step 3 – Brush the sliced bread with olive oil on both sides. Then, grill the bread slices in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until lightly browned and toasted.
Step 4 – Prepare the toast assembly board (toasted bread, warm chickpeas, crumbly feta, avocado, and tahini sauce).
Step 5 – To the toasted bread, add mashed avocado, then the warm chickpeas, crumbly feta, and a good drizzle of the tahini sauce. Optionally, add some finely minced fresh parsley.
This is an avocado dish packed with texture. With the spice, earthiness of tahini, nuttiness of chickpea, and tang of feta, you have so many delicious flavors melding in every mouthful.
If you’re an adventurous foodie and you like to try something a little different in the kitchen, definitely give this avocado toast recipe a try. If you make it and love it, please leave a review below.
More Avocado Toast Ideas for You
If you, like me, can’t get enough avocado toast in your life, you are very much in the right place.
Take a look at some of my other avocado toast recipes. I’d recommend smoked salmon avocado toast for a classic combination, and pesto and scrambled egg avocado toast for a delicious brunch!
Printable Recipe Card
Avocado Toast with Chickpeas, Feta, and Tahini Sauce
Ingredients
- 2 Avocados
- 4 thick slices of bread about 3/4-inch thickness (multigrain, sourdough, and olive bread are all good choices)
- 1 can chickpeas (garbanzo beans) drained (small can of 14oz/400 grams)
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 tbsp fresh lemon juice
- zest from one lemon
- 1/2 cup tahini sauce see accompanying recipe; it’s a simple mix of tahini paste, lemon juice, garlic, salt, and cold water)
- 4 oz feta cheese
- 3 tbsp of extra-virgin olive oil 1 tbsp for the chickpeas and 2 tbsp to brush on the bread slices before grilling/toasting the bread in the skillet
- a pinch of kosher salt or flaky sea salt
- a pinch of freshly ground black pepper
- fresh parsley optional, for garnishing at the end
Instructions
Pan-fry the seasoned chickpeas.
- Mix the drained chickpeas from the can with 1 tbsp of olive oil and seasonings (a pinch of salt, a pinch of black pepper, 1/2 tsp paprika, 1/4 tsp cayenne, and 1/4 tsp garlic powder).
- Heat a skillet or frying pan over medium-high heat on the stove, and when the pan is hot, add the seasoned chickpeas and pan fry them over medium-high heat for about 8 minutes until nicely toasted. Stir from time to time to make sure they don’t burn and that they get toasted on all sides. Caution: Put a lid on the frying pan as the chickpeas may pop!
- After pan-frying the chickpeas, remove the pan from the heat and add 1 tbsp of lemon juice and the lemon zest, letting the warm chickpeas absorb the juice.
Toast the bread in a skillet/pan.
- Brush the sliced bread with olive oil on both sides. Then, grill the bread slices in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until lightly browned and toasted.
Assemble the avocado toast with the warm chickpeas, feta, and tahini sauce.
- Prepare the toast assembly board (toasted bread, warm chickpeas, crumbly feta, avocado, and tahini sauce).
- To the toasted bread, add mashed avocado, then the warm chickpeas, crumbly feta, and a good drizzle of the tahini sauce. Optionally, add some finely minced fresh parsley.
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Don’t forget to save this avocado toast with roasted chickpeas and tahini sauce recipe to one of your boards. Your next brunch or dinner party could be just around the corner!
