Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
