Mediterranean Tomato, Avocado & Basil Chickpea Toast
This toast is fresh, bright and filling. Creamy avocado meets herby basil, juicy tomatoes and lightly crushed chickpeas for a Mediterranean-style topping that feels both hearty and refreshing. It’s great for breakfast, lunch or a quick snack that takes only a few minutes to put together.
Time
Prep: 10 minutes
Assemble: 5 minutes
Total: 15 minutes
Ingredients
Base
4 slices whole-grain, whole wheat or sourdough bread
Topping
1 to 2 ripe avocados, peeled and mashed
1 cup cooked or canned chickpeas, drained and rinsed
1 cup cherry or Campari tomatoes, halved or chopped
Finely chopped red onion (use as much as you like)
Fresh basil leaves, torn or chopped
Extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper
Optional
Crumbled feta
Garlic clove for rubbing on toast
Balsamic glaze
Chili flakes
Instructions
Toast the bread until crisp and golden.
If you like a hint of garlic, rub the warm toast lightly with a cut garlic clove.
Add chickpeas to a bowl. Mash them gently with a fork so they break slightly but still have texture.
Add mashed avocado, tomatoes, red onion and basil.
Drizzle in a little olive oil and the lemon juice. Season with salt and pepper.
Stir until everything is combined but still chunky.
Spoon the mixture generously over the warm toast.
Finish with feta, chili flakes or a drizzle of balsamic glaze if you want extra flavor.
Tips
Toast the bread well so it holds the topping without getting soggy.
If your avocado is firm, mash it separately before mixing.
Leave some chickpeas whole for a better texture.
Dry canned chickpeas with a paper towel for less moisture.
Add tomatoes at the end if they’re extra juicy.
A small splash of lemon keeps the avocado bright longer.
Use good olive oil; it makes a difference in a simple dish.
Keep basil torn rather than chopped for more aroma.
Add salt gradually since feta is salty if you add it.
Assemble right before serving for the freshest taste.
Variations
Feta & Oregano: Add crumbled feta and a pinch of dried oregano.
Spicy Toast: Mix in chili flakes or a dash of hot sauce.
Pesto Twist: Add a spoonful of basil pesto to the mixture.
Roasted Garlic: Use roasted garlic in place of raw garlic.
Mediterranean Olive: Add chopped Kalamata olives.
Cucumber Freshness: Add diced cucumber for crunch.
Sun-Dried Tomato: Swap fresh tomatoes for chopped sun-dried ones.
Tahini Drizzle: Add a swirl of tahini for creaminess.
Smoked Paprika: Add a pinch for extra depth.
Caprese Style: Add mozzarella pearls and a little balsamic glaze.
Q&A
Can I make the mixture ahead of time?
Only for a short time. The avocado will brown after a few hours.
Can I skip the chickpeas?
Yes, but they make the toast more filling.
Can I use white bread?
You can, but whole grain or sourdough holds up better.
How do I prevent the toast from getting soggy?
Toast it well and assemble right before eating.
Can I use canned tomatoes?
Fresh works best because canned tomatoes are too watery.
What if my avocado isn’t ripe?
Try mashing it with a little olive oil to soften the texture.
Can I add protein?
Add a fried egg, canned tuna or grilled chicken strips.
Can I serve this cold?
Yes, but warm toast gives the best contrast.
Is this vegan?
Yes, unless you add feta.
Can I pack this in lunch?
Pack the topping and bread separately and assemble later.
Nutrition
(Approx. per toast with avocado and chickpeas)
Calories: 250–320
Protein: 8–11 g
Fat: 12–18 g
Carbs: 28–35 g
Fiber: 7–9 g
Conclusion
This toast brings together fresh vegetables, creamy avocado and protein-rich chickpeas for a quick meal that tastes lively and satisfying. It’s simple to customize and works any time of day. If you want, I can turn it into a bowl or wrap-style version too.