INGREDIENTS

  • 3 – Sour dough bread cut into slices
  • 1 – Bay leaf
  • 4 – Garlic cloves
  • 1 – Cinnamon stick
  • 3 – Bell pepper ( Green, yellow, Red)
  • 1 cup – Black chickpea (soaked)
  • 1 big – Tomato (sliced)
  • 2 tbsp – Lemon juice
  • 3 – Green chili (chopped)
  • Pink salt to taste
  • Black pepper powder
  • 3 tbsp – Vegan Greek Yogurt or Vegan Plain Yogurt
  • 1 – Ripe Avocado
  • Olive oil as required
  • INSTRUCTIONS
  • Soak the black and raw chickpea overnight in water. Drain out the water in the morning.
  • Add the chickpea to a pressure cooker and add bay leaf, garlic cloves, and cinnamon stick. Add 2 cups water.
  • Add 1 tsp salt and mix well.
  • Cook for 15 minutes or 4 whistles till the chickpeas are boiled.
  • Take sourdough bread of your choice and cut them into slices.
  • Now finely chop the onions.
  • Now cut the ripe avocado and dice them into cubes.
  • Take the diced avocadoes in a bowl.
  • Now mash them and make a coarse paste.
  • Now open the pressure cooker lid and check with fingers by crushing one chickpea whether it is cooked or not. If it mashes well then it’s cooked.
  • Drain out the water and take out the bay leaf, cinnamon stick, and garlic cloves. (Garlic cloves you can add as they are boiled and gives a nice flavor to the salad as I have done).
  • Take out the cooked chickpeas in a bowl and with the help of a masher mash them coarsely.
  • Now add the lemon juice, chopped onions, green chilis, green, red, and yellow finely chopped bell peppers.
  • Add black pepper powder and salt to taste.
  • Add olive oil.
  • Then add vegan greek yogurt.
  • Mix them nicely.
  • Now in an air fryer add the bread slices on parchment paper. 
  • Drizzle some oil on the bread slices and spread with the help of a brush.
  • Air fry the bread slices for 5 minutes at 380 degrees F.
  • After 5 minutes take them out with the help of a tong. They are nice and crisp. If you want you can toast them on the stovetop too.
  • Now place the bread slices on a plate and spread the mashed avocado paste we prepared over the bread slices.
  • Spread the black chickpea mixture on the avocado spread.
  • Add tomato slices on top of them.
  • Sprinkle black pepper powder and salt over them.
  • Your Smashed Chickpea High Protein Salad Toasts is ready to be served.
  • NUTRITION
  • Serving Size: Serves 3 (serving size: 1 topped toast)
  • Calories: 310Kcal
  • Sugar: 5g
  • Sodium: 650 mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Protein: 11g
  • Cholesterol: 1mg