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Avocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas, plated

Mealime recipe · lives on in MealPot

Avocado Toasts with Lemon & Cayenne-Paprika Roasted Chickpeas

  • 20 min
  • 2–6 servings
  • 445 kcal / serving

Creamy avocado spread pairs with crisp-topped chickpeas for a quick weeknight bite. The lemony brightness and a hint of heat from paprika create a simple, satisfying pairing.

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Ingredients

  • 1avocado
  • ½ (15 oz) cangarbanzo beans (chickpeas)
  • ½lemon
  • 4 sliceswhole grain bread
  • avocados
  • lemons

From the pantry: cayenne pepper, extra virgin olive oil, garlic powder, paprika, salt

Cookware

baking sheet pan · can opener · chef's knife · citrus juicer (optional) · cutting board · measuring spoons · mixing bowls · oven mitts · potato masher · stirring spoon · toaster (optional)

Directions

  1. Preheat the oven to 450°F and line or prepare a baking sheet as needed.
  2. Drain and rinse the chickpeas, then pat them dry on towels and transfer to a bowl.
  3. Toss the chickpeas with a drizzle of oil and the pantry spices until evenly coated.
  4. Spread the chickpeas in a single layer on the baking sheet and bake, stirring once halfway, until they are lightly crispy, about 15 minutes.
  5. While the chickpeas roast, juice the lemon into a medium bowl and set aside.
  6. Cut the avocado in half, remove the pit, scoop the flesh into the bowl with lemon juice, and mash until smooth; season with salt and garlic powder to taste.
  7. If desired, toast the bread slices to your preference.
  8. Spread the mashed avocado on the toasted bread, then top with the warm roasted chickpeas and any accumulated lemon juice from the bowl.
  9. Serve the toasts on plates and enjoy while the chickpeas are still warm.

Two tips

  • Prep the lemon juice and avocado mix ahead so it’s ready to mash when the chickpeas finish.
  • Swap in a different bread slice you have on hand, or serve the toasts with a side salad for a lighter meal.

Nutrition per serving

Calories
445 kcal
Protein
15 g
Carbs
51 g
Fat
22 g
Fiber
15 g
Sodium
434 mg

Estimates from the recipe's published nutrition data; they change with the version you pick above.

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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.

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