Avocado on Toast with Chickpea-Tomato-Basil Salad
E: I went on a long walk yesterday morning. When I got back from my walk I was pretty tired and hungry. I didn’t feel like eating eggs. My immediate go to breakfast is a healthy slice of whole-grain bread with a thin layer of avocado sprinkled with maldon salt and red pepper flakes for some spice. I decided to top it with some leftover salad I had from Friday night. I ate it with some super sweet black-berries and a homemade vanilla chai latte. When I sat down to eat, Sam was still sleeping so I had a few minutes to myself for reflection. I hope you have a great meal too.
salad: (4 servings)
1 can organic chickpeas, drained and rinsed
1 pint organic cherry tomatoes, halved
5 large basil leaves, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
¾ tablespoon rice-wine vinegar
maldon salt or kosher or sea salt
avocado on toast:
½ avocado, cut in slices and scoop out with spoon
pinch red pepper flakes
maldon salt, to taste
pepper, to taste
1 Slice Organic Whole-Grain Bread, Non-GMO
Mix all ingredients in a bowl, let stand in the freezer until you are finished assembling the avocado on toast. If you are thinking of eating the salad without the bread, you can add a little bit of honey, and cubed avocado. Then instead of freezing it, you would let it simmer for about 15 minutes.
Toast your bread. Meanwhile cut your avocado in slices to place on top of bread. (I usually cut avocado in half. Then I slice the avocado while it’s still inside the skin. Then I use a spoon to scoop the bottom of avocado out. The slices come out easily.) Place avocado slices on top of bread in a thin layer. Top with red pepper and salt. Take the salad mixture out and give it a good mix. Top your bread with the salad. Try to not add too much of the juice because it will make your bread soggy. If you prefer you can place the salad on the side of the bread.
If you are eating for breakfast, you can add a side of fruit like sweet berries. That’s it.