I love fresh avocado. I can't think of one savory breakfast option that a slice of avocado couldn't add value to. It's cool and creamy goodness; get into it.
Avocado on toast is what I like to call my vegan breakfast of champions; and, the best part is, you don't have to be vegan to enjoy it. Lets do this.
First Option: Zesty Avocado Toast
1 Diced Avocado | 1/2 Diced Tomato | 1/2 Diced Onion | Juice from 1 Lime | Hot Sauce/Siracha Sauce to taste | 1 Tbsp Chopped Cilantro | Salt to taste
Second Option: Roasted Chickpea Avocado Toast
1 Sliced Avocado | 1 Can of Chickpeas | 1 Tbsp Extra Virgin Olive Oil | 2 Tbsp Panko Bread Crumbs | Salt to taste
Both options are super easy and take 10-15 minutes from start to finish, including prep time.
For the Zesty option, grab your bread of choice and brush each side with olive oil. Crisp each side in the oven on a baking sheet at 350 degrees, or, pop into a toaster. Dice all ingredients and add to a bowl; mix gently. Pull toast from the oven or toaster, top, and serve.
For the chickpea option, follow the same steps above for the bread. If toasting bread in the oven, leave half the baking sheet empty to leave room for the chickpeas. Brush bread and line baking sheet, set aside.
In a bowl, mix chickpeas, olive oil, and panko bread crumbs. Spread mixture along side the bread and pop in the oven. Roast chickpeas in the oven 10-12 minutes, flipping and monitoring the bread periodically. You can remove the bread once it reaches desired crisp.
While the chickpeas are roasting, slice and pit avocado. Remove chickpeas from the oven, top, and serve.