C.R.U.S.H.E.D. Avocado Chickpea Toast

This may just be my new go to meal for the summer. It is entirely filling and can be stores in the fridge for easy repeat meals. I adapted it from a recipe that was on The Glowing Fridge. For my version I made a different sauce that held it all together quite wonderfully.



  • 1 (19 oz) can organic chick peas
  • 1 tbsp. olive oil
  • ½ tsp. sea salt
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 macintosh apple, finely chopped
  • ½ large red onion finely chopped
  • 1 ½ c. kale, finely chopped
  • 3 tbsp. cilantro
  • Bread to serve, optional



  • 1 avocado
  • 2 tbsp. vegenaise
  • 2 tbsp. dijon mustard
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp. brown sugar



  1. Preheat over to 350 celsius.
  2. Rinse chickpeas and pat dry with paper towel, removing loose skins.
  3. Coat with olive oil and sea salt on a baking tray.
  4. Cook for 12 minutes, then rotate and cook for another 10 minutes when over is done preheating.
  5. While chickpeas are roasting, combine all ingredients for the sauce and mix well. (Note: If you are not a huge fan of mustard you may want to adjust your ratios with the vegenaise, just ensure that you have 4 tbsp in total)
  6. Combine all other ingredients into a large bowl.
  7. When chickpeas are done cooking, let sit for 5 minutes to cool.
  8. Mash with a potato masher or pulse in a food processor leaving some chunks of chickpea.
  9. Add the chickpeas to the vegetables.
  10. Add sauce and stir very well until all ingredients are combined well.
  11. Serve on toast or crackers or eat by itself!


Bon appetit!

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