I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you.
People try to avoid fats, especially vegans, because they believe they are bad for you and while anything eaten excessively is bad for you. Healthy fats, such as those found in avocados; nuts, seeds, coconut and certain oils, are actually good for us and especially our hormones which are primarily made up of cholesterol and healthy fats.
- 2 Slices of Wholemeal Bread
- 1 Medium Avocado
- 1/4 Tsp Red Chilli
- 1 Tbsp Nutritional Yeast with B12
- Sea Salt to taste
- 80g Cherry Tomatoes
- 1 Clove Garlic
- 1/4 Can Chickpeas (drained)
- 1/4 Tsp Turmeric
- 1/4 Tsp Cumin
- 1/4 Tsp Garlic Powder
- 4 Tbsp Coconut Milk
- 1 Tbsp Sunflower Seeds
Heat a non-stick frying pan on a medium heat and pre-heat an oven to 200c (fan assisted)
Slice the tomatoes in half and peel and finely chop the garlic. Place them on a lined baking tray and cook for 10 minutes.
Add the chickpeas to the pan with turmeric,cumin, garlic, and coconut milk and cook until the milk has evaporated.
Cut your avocado in half and add it to a bowl, finely chop the red chilli and also toss that in, along with the other ingredients. Combine until the avocado has broken down into a mash/spread.
Toast the Wholemeal bread.
Now, assemble your meal by spreading even amounts of the avocado on both slices of toast and top it all off with the tomatoes and chickpeas, plus some sunflower seeds for extra fats.
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© The Hungry Welsh Girl 2016
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