Avocado Chickpea Smash Toast with Lemon, Garlic, and Herbs

Why You’ll Love This Recipe

• Fast, filling, and made with everyday ingredients.
• Bright, lemony flavor with plenty of crunch from onion and cucumber or tomatoes.
• High in fiber and plant protein, but still creamy and satisfying.
• Easy to customize with whatever herbs and toppings you have on hand.

Grocery List

• Produce: 1 ripe avocado, 1 lemon, 1 small garlic clove, 1 red onion, fresh parsley, fresh dill (or cilantro), 1/2 English cucumber or 1 pint cherry tomatoes
• Dairy: optional feta crumbles for serving
• Pantry: 1 can chickpeas, extra-virgin olive oil, kosher salt, black pepper, whole-grain bread, optional red pepper flakes

Full Ingredients

For the chickpea-avocado smash

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 ripe avocado (about 6 oz / 170 g flesh)
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, finely grated (or 1/2 tsp garlic paste)
• 1/4 cup (35 g) finely diced red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (or cilantro)
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• Optional: 1/8 tsp red pepper flakes

For the toast and toppings

• 4 slices whole-grain bread (about 1/2-inch thick)
• 1/2 English cucumber, peeled into ribbons with a vegetable peeler or 1 cup (150 g) cherry tomatoes, halved
• Optional: 1–2 tsp (5–10 ml) extra-virgin olive oil for finishing
• Optional: 1/4 cup (30 g) crumbled feta
• Cracked black pepper, for finishing

Step-by-Step Instructions

Step 1: Prep the chickpeas and produce

Drain and rinse the chickpeas, then pat them dry with a clean towel or paper towels. Dry chickpeas mash more easily and won’t water down the mixture.

Finely dice the red onion. Chop the herbs. Zest the lemon first, then juice it.

Step 2: Mash the chickpeas until chunky

Add the chickpeas to a medium bowl. Use a fork or potato masher to mash them until most are broken down, but you still have some texture (think: rustic, not smooth hummus).

Step 3: Add avocado and seasonings, then smash again

Scoop the avocado into the bowl. Add the lemon juice, lemon zest, grated garlic, diced red onion, chopped herbs, olive oil, kosher salt, black pepper, and (if using) red pepper flakes.

Mash and stir until creamy but still chunky. Taste and adjust: add a pinch more salt for overall flavor, or an extra 1–2 tsp lemon juice if you want it brighter.

Step 4: Toast the bread

Toast the whole-grain bread until deep golden and crisp. In a standard toaster this usually takes about 2–3 minutes. For a skillet method, toast in a dry skillet over medium heat for 2–3 minutes per side, until browned and crisp.

Tip: A sturdier, well-toasted slice holds up best under the topping.

Step 5: Prep the fresh topping

For cucumber ribbons: Use a vegetable peeler to shave long ribbons from the cucumber. Stop when you reach the seeded core.

For cherry tomatoes: Halve them (or quarter if they’re large) so they sit nicely on the toast.

Step 6: Assemble and finish

Divide the chickpea-avocado smash evenly among the 4 toasts and mound it up generously.

Top each toast with cucumber ribbons or cherry tomatoes. Finish with cracked black pepper and, if you like, a small drizzle of olive oil. Add feta crumbles for a salty, creamy contrast.

Serve right away while the toast is still crisp.

Pro Tips

• Control the texture: For chunkier smash, mash chickpeas first and only lightly mash after adding avocado. For smoother smash, mash longer or use a sturdy whisk.
• Mellow the onion: If raw red onion tastes too sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry before mixing in.
• Keep it bright: Lemon juice isn’t just flavor; it helps slow browning. Add the full amount, then adjust to taste.
• Toast matters: Aim for deep golden edges. Lightly toasted bread can get soggy under the smash.
• Herb flexibility: Parsley + dill is fresh and classic, but cilantro or chives also work well.

Variations

• Mediterranean: Add 1 tbsp chopped kalamata olives and 1 tbsp crumbled feta; top with cherry tomatoes and a sprinkle of dried oregano.
• Spicy crunch: Stir in 1 tbsp chopped pickled jalapeños and top with sliced radishes and extra cracked pepper.
• Extra protein: Add 2 tbsp hemp hearts or a sliced hard-boiled egg on top of each toast (if you eat eggs).

Storage & Make-Ahead

The chickpea-avocado smash is best the day it’s made, when it’s brightest and greenest. If you want to make it ahead, you can mash the chickpeas with lemon, garlic, onion, herbs, olive oil, salt, and pepper up to 2 days in advance. Add the avocado just before serving.

If you already mixed in the avocado, store leftovers in an airtight container for up to 24 hours. Press plastic wrap directly against the surface to reduce browning, and consider adding an extra 1 tsp lemon juice before sealing. Toast bread fresh; assembled toasts do not store well.

Nutrition (per serving)

Approximate, per serving (2 toasts; recipe makes 2 servings): 535 calories, 18 g protein, 62 g carbohydrates, 26 g fat, 18 g fiber, 820 mg sodium (varies by bread and salt).