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Avocado and Tomato Toast
with romaine salad with feta and chickpeas

Active: 30 min Total: 30 min
Avocado toast is a perfect no-cook summer meal, especially when topped with fresh, ripe tomatoes. You'll need only to turn on your stove for a couple minutes to make golden spiced chickpeas that add a touch of warmth and flavor to the salad served on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Avocado Toast with Tomatoes:
  • Tomatoes, medium - 1 , sliced
  • Avocados - 2
  • Lemon juice - 1/2 tsp
  • Bread, sandwich - 4 slices
Romaine Salad with Feta and Chickpeas:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Cucumbers - 8 oz , diced
  • Lettuce, romaine - 2 hearts , chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Sugar - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Cheese, feta - 3 oz

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together vinegar, mustard and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Cucumbers / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
  3. Beans - Drain and rinse beans. Toss with paprika, cumin, salt, red pepper flakes (if using) and sugar. (Can be done 1 day ahead)
  4. Tomatoes - Slice tomatoes.

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Make

  1. Heat a skillet over medium heat. Add cooking oil and then beans. Saute until beans are warmed through and golden brown, 3 to 4 minutes. Set aside.
  2. Mash avocados with lemon juice and season with some salt and pepper.
  3. Toast bread. Spread mashed avocado on top of toast. Top with tomatoes and a pinch of salt and pepper.
  4. Toss cucumbers, lettuce, beans and cheese with vinaigrette.
  5. Serve avocado / tomato toast with salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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