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Avocado and Tomato Toast
with romaine, cheddar, and chickpea salad

Active: 25 min Total: 25 min
Avocado toast seems to be a trend that's sticking around, and we're not complaining! Creamy avocado is great on toast by itself, but a slice of fresh, seasonal tomato is a great addition in this meal that we first featured last summer.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Avocado and Tomato Toast:
  • Tomatoes, medium - 1 , sliced
  • Avocados - 2
  • Lemon juice - 1/2 tsp
  • Bread, gluten-free sandwich - 4 slices
Romaine Salad with Cheddar and Chickpeas:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Paprika - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Cheese, cheddar - 3 oz , cubed
  • Cucumbers - 8 oz , diced
  • Lettuce, romaine - 2 hearts , chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed

Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, paprika, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Cheese / Cucumbers / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
  3. Tomatoes - Slice tomatoes.
  4. Beans - Drain and rinse.

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Make

  1. Mash avocados with lemon juice and season with some salt and pepper.
  2. Toast bread. Spread mashed avocado on top of toast. Top with tomatoes and a pinch of salt and pepper.
  3. Toss cucumbers, lettuce, beans, and cheese with vinaigrette.
  4. Serve avocado / tomato toast with salad on the side. Enjoy!

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