This avocado kale salad toast brings the flavor and the texture. Massaged kale put together with mashed avocado, garlic, nutritional yeast, dijon mustard, sliced almonds, and crispy chickpeas. Cool and creamy, but with extra flavor and crunch.
Jump to Recipe
The go-to lunch (and sometimes breakfast) toast. Most of the time I make something I’ve already made before, but sometimes I have one idea for the toast and then one thing just leads to another and we end up with something pretty nice. This one started with thinking of using a combo of miso and tahini for the base. I was literally making my miso tahini chocolate chip cookies when I taste tested the miso tahini mixture and thought…wow. This has to be on my toast. So I started adding it to toast! It’s not mentioned in the recipe because I usually don’t do it when I’m packing my lunch, but it’s a concept. Just use equal parts miso and tahini!
Avocado kale salad with crispy chickpeas works as salad, toast, or a sandwich, but I prefer toast because that means double the toppings 😉 It’s here to convert kale haters: the kale gets all mashed up with avocado, which helps massage it the same way you usually massage it with lemon juice or olive oil. And the chickpeas are roasted to the right crunch factor with smoked paprika and amchur (dried mango powder).
Avocado Kale Salad Toast with Crunchy Chickpeas
Ingredients
- 2 slices of sourdough or vehicle of choice
avocado kale salad
- 1.5 cups chopped kale
- ½ avocado
- 1 tsp dijon mustard
- ½ tbsp lemon juice from ~ ½ lemon
- 1 tbsp nutritional yeast
- handful of chopped almonds
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp red chili flakes
- 1 tsp capers optional
- sea salt to taste
crunchy chickpeas
- 1 14 oz. can of chickpeas
- 1 tsp smoked paprika
- ½ tsp sea salt
- 1 tsp amchur (dried mango powder) optional, but really cool
- ½ tbsp olive oil
Instructions
- Mash an avocado with a fork and add the remaining salad ingredients before adding the kale: dijon mustard, lemon juice, nutritional yeast, almonds, garlic powder, smoked paprika, black pepper, red chili flakes, capers, and sea salt. Mix all of this together with the avocado.
- Add the kale a little bit at a time, using a fork to mash it together with the avocado.
- Rinse chickpeas and toss onto a baking sheet. Sprinkle paprika, salt, and amchur on them. Drizzle with olive oil. Air fry for 12-15 minutes at 400 F OR roast in oven for 20-25 minutes at 425 F.
- On toasted bread, add avocado kale salad and chickpeas!
If you like this toast combo, you may also enjoy…
So glad you think so! This one is such a staple 🙂
I’m a big fan of toasts and your recipe was amazing for me to incorporate it in my daily routine! Thank u 🙂
Oooh I can relate to that! Those roasted chickpeas are one of my favorite toast toppings.
I could easily live off these toasts! I just tried your roasted chickpeas for the first time the other day and they were so good!