Description
A hearty and nutritious open-faced toast topped with smashed chickpeas, sautéed spinach, garlic, and lemon. It’s creamy, savory, and perfect for breakfast, brunch, or a light lunch.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1–2 tbsp olive oil (plus more for drizzling)
2 cups baby spinach
1 clove garlic, minced
1 tbsp lemon juice
1–2 tbsp plain Greek yogurt (optional, for creaminess)
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional)
4 slices whole-grain or sourdough bread, toasted
Optional toppings: feta crumbles, sliced avocado, chili oil, microgreens
Instructions
1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add spinach and cook until wilted, about 1–2 minutes. Remove from heat.
4. In a bowl, roughly mash the chickpeas with a fork.
5. Add lemon juice, yogurt (if using), remaining olive oil, salt, pepper, and red pepper flakes. Mix well.
6. Stir in the sautéed spinach.
7. Spread the mixture evenly over toasted bread slices.
8. Top with feta, avocado, or a drizzle of chili oil if desired. Serve warm or at room temperature.
Notes
For extra flavor, add a pinch of smoked paprika or cumin.
Substitute kale for spinach if preferred.
Makes a great meal prep — store the chickpea mixture for up to 3 days in the fridge.
Vegan option: skip the yogurt or use a plant-based alternative.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast / Lunch
- Method: Stovetop
- Cuisine: Mediterranean / Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 220
Keywords: smashed chickpea toast, spinach toast, healthy breakfast, vegan toast