Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
