Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe

Introduction

This Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad is a fresh and satisfying twist on the classic toast. Combining roasted sweet potatoes, creamy avocado, and a zesty chickpea salad, it’s perfect for a nutritious breakfast or light lunch.

Ingredients

• 1-2 sweet potatoes
• 1 15 oz. can chickpeas, drained and rinsed
• 1 cup chopped cucumber
• 1 tablespoon apple cider vinegar
• Zest of 1/2 a lemon
• Juice of 1 lemon
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1/4 cup feta cheese
• 7-8 fresh basil leaves, chopped
• 1-2 avocados, sliced
• Salt and pepper, to taste
• Extra feta, basil, and freshly squeezed lemon juice for topping, if desired

Instructions

1. Step 1: Preheat the oven to 400℉. Pierce the sweet potatoes 5-6 times with a fork and place them on a foil or parchment-lined baking sheet. Bake for 45-50 minutes, depending on their size, aiming for a firm but cooked texture.
2. Step 2: While the potatoes bake, prepare the chickpea salad. In a medium bowl, combine chickpeas, chopped cucumber, apple cider vinegar, lemon juice and zest, dried thyme, and olive oil. Stir well to mix.
3. Step 3: Fold in the feta cheese and chopped basil. Season with salt and pepper to taste. Place the salad in the fridge to chill while the potatoes finish baking and cool.
4. Step 4: When the sweet potatoes are done, let them cool for 15-20 minutes. Slice them into 1/4-inch thick pieces, then toast the slices in a toaster or toaster oven, repeating if necessary to achieve slight crispness.
5. Step 5: Top each sweet potato slice with avocado slices, then spoon over the lemon basil chickpea salad. Finish with an extra squeeze of lemon juice and scatter additional feta and basil on top if desired.

Tips & Variations

• For a different flavor, swap dried thyme with oregano or rosemary in the chickpea salad.
• Try adding a pinch of chili flakes to the chickpea salad for a subtle spicy kick.
• If you prefer, roast the sweet potato slices instead of toasting for a softer texture.
• Use lime juice instead of lemon for a different citrus note.

Storage

Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Keep avocado slices separate to avoid browning; slice fresh when ready to serve. Sweet potato slices are best served immediately but can be reheated gently in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

It’s best to use fresh sweet potatoes for this recipe to get the right texture and flavor. Canned sweet potato is softer and won’t toast well.

Is this recipe suitable for vegans?

To make this vegan, omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan.

Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe

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4.9 from 150 reviews

This Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad is a vibrant, nutritious twist on the classic avocado toast. Roasted sweet potato slices serve as a naturally gluten-free base topped with creamy avocado and a refreshing chickpea salad flavored with lemon, basil, and feta. It’s a delicious plant-based meal perfect for breakfast, lunch, or a light dinner.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Breakfast, Lunch
• Method: Baking
• Cuisine: American, Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Toast

• 1–2 sweet potatoes

Lemon Basil Chickpea Salad

• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup chopped cucumber
• 1 tablespoon apple cider vinegar
• Zest of 1/2 a lemon
• Juice of 1 lemon
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1/4 cup feta cheese
• 7–8 fresh basil leaves, chopped
• Salt and pepper, to taste

Toppings

• 1–2 avocados, sliced
• Extra feta cheese, basil, and freshly squeezed lemon juice for topping, if desired

Instructions

1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400℉. Pierce each sweet potato 5-6 times with a fork and place them on a baking sheet lined with foil or parchment paper. Bake for 45-50 minutes until they are tender but still firm to the touch.
2. Prepare Chickpea Salad: While the sweet potatoes bake, combine the chickpeas, chopped cucumber, apple cider vinegar, lemon juice and zest, dried thyme, and olive oil in a medium mixing bowl. Stir everything together well. Next, fold in the crumbled feta and chopped basil. Season with salt and freshly ground black pepper to taste. Place the salad in the refrigerator to chill while the potatoes finish baking.
3. Cool and Toast Sweet Potato Slices: Remove the sweet potatoes from the oven and let them cool for 15-20 minutes. Slice each potato into 1/4 inch thick rounds. Toast the slices in a toaster oven or regular toaster for a few cycles until they’re slightly crisp on the edges.
4. Assemble the Toast: Top each toasted sweet potato slice with a layer of sliced avocado, followed by a generous spoonful of the lemon basil chickpea salad. Finish by adding extra crumbled feta, chopped basil, and a squeeze of fresh lemon juice for an added burst of flavor.

Notes

• Sweet potato thickness can be adjusted based on your preference for firmness versus crispness when toasted.
• Use ripe avocados for creaminess but avoid overly soft ones that may become mushy on the toast.
• The chickpea salad can be made a day ahead and refrigerated to let flavors meld together even more.
• For a vegan version, substitute feta cheese with a plant-based cheese or nutritional yeast.
• To speed up cooking, sweet potatoes can be microwaved until just tender before baking or toasting.

Keywords: Sweet potato toast, avocado toast, chickpea salad, lemon basil salad, healthy breakfast, vegetarian recipe, gluten-free toast alternative