With my smoothie obsession over summer I entirely forgot that other breakfasts exist. So this week I decided to change things up a bit and experiment with multiple breakfasts. All of the breakfast I tried involved avocado as avocado is one of the only things that will fill me up and keep me full for a few hours.
Since I wanted to take it up a notch and create a breakfast that would keep me full till lunch I decided to add some extra high calorie foods to the mix. After some experimenting I came to the final mix which included avocado, sun-dried tomatoes and roasted chickpeas. If you make the roasted chickpeas in advance you can whip up this breakfast in less than 5 minutes. Which is perfect for lazy mornings when you just can’t be bothered but want something healthy and filling.
In my week of trying this breakfast toast 20 different ways I also tried it with hummus. The flavours work great, however if you do use hummus for this toast make sure to not mash the avocado but just slice it as the mashed avocado and hummus created a very odd texture.
For more breakfast recipes, make sure to follow my pinterest breakfast board.
- 1 can chickpeas, rinsed and drained
- 1 tsp olive oil
- ¼ tsp chilli powder
- 1 slice of bread
- 1 avocado
- ¼ tsp salt
- 5 sun-dried tomatoes, sliced in small strips
- Preheat oven to 200C/390F
- Drain and rinse the chickpeas and pat them dry with paper towel. In a small bowl combine the chickpeas, olive oil and chilli powder and put in a small baking dish. Put the chickpeas in the oven and roast for 30-35 minutes making sure to turn once halfway through.
- Meanwhile in a small bowl mash the avocado and salt until the texture is slightly chunky.
- When the chickpeas are done, layer your fresh or toasted bread with the avocado mash, sun-dried tomatoes and the roasted chickpeas.