Garlic Mushrooms & Crispy Chickpeas on Toast
Easy Vegan Breakfast Idea. Garlic mushrooms, crispy chickpeas and avocado on toast. Perfect for a weekend brunch or a lunch time recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- 1 tbsp olive oil
- 200 g mushrooms
- 1 tsp garlic powder
- 4 slices sourdough bread
- 1 creamy avocado
- 400 g tin of chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin powder
- salt & pepper to season
- 2 tsp harissa or chilli crisp oil optional
Drain and rinse the tin of chickpeas then add to a frying pan with the olive oil in a pan, add 1 tsp smoked paprika and 1 tsp cumin powder and fry for a few minutes
After a few minutes add the chopped mushrooms with the garlic powder, season with salt and pepper, continue to fry for a further 5-6 minutes
Meanwhile pop the four slices of sourdough under the grill or in a toaster , once toasted mash the avocado on each slice and season
Once the mushrooms and chickpeas are cooked pile on top of the toast then drizzle over homemade harissa (recipe also on my website) or chilli crisp oil
Enjoy!