Avocado Toast with Chickpea and Feta Cheese recipe

When it’s hot, I don’t want to turn on the oven and raise the temperature in my apartment by a few degrees. Okay, I’m not saying I don’t crave focaccia or roasted tomatoes, but let’s just say I’m trying to find other ideas that don’t require cooking, hence this delicious Avocado Toast with Chickpea and Feta Cheese recipe.

Plus, these little toasts are so pretty, don’t you think? In summer, I’m a big fan of beautiful mixed salads or savory toasts of all kinds!

You’ll see, these toasts are really simple to make: basically, they’re nice slices of toasted bread topped with thinly sliced avocado, and I reused the base from my chickpea and cumin salad.

Of course, we garnish it all with some herbs, spices and crumbled cheese for the pleasure of the taste buds. You will see in my recipe that I use feta, mint and black cumin but you can also do with what you have in the cupboards: basil leaves, sesame, etc.

It’s up to you to personalize them according to your desires… Come on, I’ll leave you with my version of avocado toast, but don’t forget to leave me a little comment to tell me what you think and how you would personalize your own toasts!

Avocado Toast with Chickpea and Feta Cheese recipe

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Ingredients

4 slices of bread
1 avocado
4 teaspoons crumbled feta cheese
A few fresh mint leaves
4 tablespoons cooked chickpeas
1 teaspoon ground cumin
1 tablespoon lemon juice
1/2 garlic clove peeled and minced
Olive oil
Salt and freshly ground pepper
Black cumin (optional)

Instructions

Start by preparing the cooked and drained chickpeas by mixing them in a bowl with the ground cumin, minced garlic, lemon juice, and a drizzle of olive oil.
All that's left is to assemble the toasts. To do this, cut the avocado in half, remove the pit, cut it into thin slices, and gently scoop the flesh from the skin with a tablespoon. Spread a quarter of an avocado on each toast.
Place a spoonful of the spiced chickpeas on top of the avocado, followed by the crumbled feta cheese.
Season with salt and pepper, then add a few mint leaves and a pinch of black cumin.
Serve and enjoy!