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Smash Toast with Chickpeas, Eggs, and Avocado

By Joe Gitter

Published on August 2, 2026

Time

15 minutes

Yield

Serves 2

Smash Toast with Chickpeas, Eggs, and Avocado

Ingredients

1 (15-ounce) can chickpeas or cannellini beans, drained with ¼ cup liquid reserved½ teaspoon grated lemon zest plus 1 tablespoon juice¼ teaspoon table salt 2 (½-inch-thick) slices whole-grain bread, toasted1 garlic clove, peeled2 jammy or hard-cooked eggs ½ ripe avocado, cut into ½-inch pieces2 ounces cherry or grape tomatoes, quartered¼ cup fresh cilantro or parsley leaves 2 tablespoons roasted, unsalted pepita or sunflower seedsExtra-virgin olive oil

Before You Begin

Top the toast with your favorite type of egg. Follow this recipe for jammy eggs or this one for hard-cooked. You can use alfalfa sprouts or microgreens in place of or in addition to the cilantro. This recipe can be easily doubled.

Instructions

  1. Mash 1 (15-ounce) can chickpeas, drained, and ¼ cup reserved canning liquid to coarse paste in bowl. Stir in ½ teaspoon grated lemon zest and 1 tablespoon juice and ¼ teaspoon table salt. Season with salt and pepper to taste.
  2. Rub 1 side of each toast with 1 peeled garlic clove. Peel and halve 2 jammy or hard-cooked eggs. Spread chickpea mixture evenly on toasts. Top with eggs; ½ ripe avocado, cut into ½-inch pieces; and 2 ounces quartered cherry tomatoes. Sprinkle with ¼ cup fresh cilantro, 2 tablespoons roasted unsalted pepitas, and flake salt to taste (if desired) and drizzle with extra-virgin olive oil. Serve.
Smash Toast with Chickpeas, Eggs, and Avocado
Photography by Steve Klise. Styling by Christine Tobin.

Smash Toast with Chickpeas, Eggs, and Avocado

Headshot of Joe Gitter
By Joe Gitter

Published on August 2, 2026

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Time

15 minutes

Yield

Serves 2

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Why This Recipe Works

Savory avocado toast gets a satiating protein upgrade with the help of chickpeas and eggs. Avocados on their own are a great source of healthy fats and fiber but are low in protein. Chickpeas are rich in both protein and fiber, and with an assist from their canning liquid, we mash them into a coarse, texturally pleasing spread seasoned with bright lemon. We slather toasted whole-grain bread with the mashed chickpeas, then top it with creamy avocado pieces, jammy egg halves, juicy cherry tomatoes, and fresh herbs. A sprinkle of pepitas adds more textural contrast.

Before You Begin

Top the toast with your favorite type of egg. Follow this recipe for jammy eggs or this one for hard-cooked. You can use alfalfa sprouts or microgreens in place of or in addition to the cilantro. This recipe can be easily doubled.

Instructions

  1. Mash 1 (15-ounce) can chickpeas, drained, and ¼ cup reserved canning liquid to coarse paste in bowl. Stir in ½ teaspoon grated lemon zest and 1 tablespoon juice and ¼ teaspoon table salt. Season with salt and pepper to taste.
  2. Rub 1 side of each toast with 1 peeled garlic clove. Peel and halve 2 jammy or hard-cooked eggs. Spread chickpea mixture evenly on toasts. Top with eggs; ½ ripe avocado, cut into ½-inch pieces; and 2 ounces quartered cherry tomatoes. Sprinkle with ¼ cup fresh cilantro, 2 tablespoons roasted unsalted pepitas, and flake salt to taste (if desired) and drizzle with extra-virgin olive oil. Serve.
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