Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe

Introduction

This Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad is a fresh and vibrant twist on traditional toast. It combines the natural sweetness of roasted sweet potatoes with a zesty, creamy chickpea salad for a nutritious and flavorful meal. Perfect for breakfast, lunch, or a light dinner.

Ingredients

• 1-2 sweet potatoes
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup chopped cucumber
• 1 tablespoon apple cider vinegar
• Zest of 1/2 a lemon
• Juice of 1 lemon
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1/4 cup feta cheese
• 7-8 fresh basil leaves, chopped
• 1-2 avocados, sliced
• Salt and pepper to taste
• Extra feta, basil, and freshly squeezed lemon juice for topping (optional)

Instructions

1. Step 1: Preheat the oven to 400℉. Pierce the sweet potatoes 5-6 times with a fork and place them on a foil- or parchment-lined baking sheet. Bake for 45-50 minutes, depending on their size, until tender but still firm.
2. Step 2: While the sweet potatoes bake, prepare the chickpea salad. In a medium bowl, combine the chickpeas, chopped cucumber, apple cider vinegar, lemon juice and zest, dried thyme, and olive oil. Stir well to combine.
3. Step 3: Gently fold in the feta cheese and chopped basil. Season with salt and pepper to taste. Cover and chill in the refrigerator while the sweet potatoes finish baking and cool.
4. Step 4: Once the potatoes have cooled for 15-20 minutes, slice them into 1/4 inch thick rounds. Toast the slices in a toaster or toaster oven, running them through a couple of cycles until lightly crisp.
5. Step 5: Top each sweet potato “toast” with sliced avocado, then spoon the lemon basil chickpea salad on top. Finish with an extra squeeze of lemon juice, and sprinkle with additional feta and basil if desired. Serve immediately.

Tips & Variations

• Use a fork to pierce the sweet potatoes to help steam and cook them evenly in the oven.
• For extra creaminess, mash the avocado slightly before spreading it on the sweet potato slices.
• Try swapping feta for goat cheese or omit cheese for a vegan version.
• Add a pinch of crushed red pepper flakes to the chickpea salad if you like a little heat.
• Fresh basil can be replaced with fresh parsley or cilantro for a different flavor profile.

Storage

Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Sweet potato slices are best eaten fresh but can be stored separately in the fridge for up to 2 days. Reheat sweet potato slices in a toaster oven for best texture before assembling the toast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can make the chickpea salad a day ahead and keep it refrigerated. It will meld flavors nicely. However, toast the sweet potato slices just before serving for the best texture and taste.

What if I don’t have a toaster oven?

You can toast the sweet potato slices in a regular oven on a baking sheet at 350℉ for 5-10 minutes or cook them in a lightly oiled skillet over medium heat until they develop a light crispness.

Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe

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A fresh and wholesome Sweet Potato Avocado Toast topped with a vibrant Lemon Basil Chickpea Salad. This nutritious recipe features baked sweet potato slices as a gluten-free alternative to bread, layered with creamy avocado and a zesty chickpea salad enhanced by lemon, fresh basil, and feta cheese. Perfect for a light lunch or healthy snack.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Toast

• 1–2 sweet potatoes

Lemon Basil Chickpea Salad

• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup chopped cucumber
• 1 tablespoon apple cider vinegar
• Zest of 1/2 a lemon
• Juice of 1 lemon
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1/4 cup feta cheese
• 7–8 fresh basil leaves, chopped
• Salt and pepper to taste

Toppings (optional)

• 1–2 avocados, sliced
• Extra feta cheese
• Extra fresh basil
• Freshly squeezed lemon juice

Instructions

1. Preheat and bake sweet potatoes: Preheat your oven to 400℉. Pierce the sweet potatoes 5-6 times with a fork to allow steam to escape while baking. Place them on a foil or parchment paper-lined baking sheet and bake for 45-50 minutes, depending on their size. The potatoes should be cooked through but still firm.
2. Prepare the chickpea salad: While the sweet potatoes are baking, combine the drained chickpeas, chopped cucumber, apple cider vinegar, lemon juice and zest, dried thyme, and olive oil in a medium bowl. Stir until well mixed. Add crumbled feta and chopped basil leaves, then season with salt and pepper to taste. Refrigerate the salad to chill while the potatoes continue baking and cooling.
3. Cool and toast sweet potato slices: Once the sweet potatoes have finished baking, allow them to cool for 15-20 minutes until they can be handled comfortably. Slice the potatoes into 1/4 inch thick rounds. Toast these slices in a toaster oven or regular toaster, running them through several cycles to achieve a slightly crispy texture.
4. Assemble the sweet potato avocado toast: Lay the toasted sweet potato slices on a serving plate. Top each slice with avocado slices, followed by a generous scoop of the lemon basil chickpea salad. Finish by drizzling an extra squeeze of lemon juice and sprinkling additional feta cheese and fresh basil leaves if desired. Serve immediately for the best texture and flavor.

Notes

• You can adjust the thickness of sweet potato slices depending on your toaster tolerance; thinner slices toast more evenly.
• If you don’t have a toaster oven, using a skillet on medium heat to crisp the sweet potato slices works well.
• The chickpea salad can be prepared a day in advance for enhanced flavor melding.
• For a vegan version, omit feta or replace it with vegan cheese alternatives.
• Use ripe but firm avocados to maintain good texture on the toast.

Keywords: sweet potato toast, avocado toast, chickpea salad, lemon basil salad, healthy lunch, vegetarian, gluten-free, easy recipe