Avocado, Roasted Chickpea & Arugula Toast

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

2 – 15 ounces cans Chickpeas, canned, drained, rinsed, and patted dry
1 1/3 tablespoons Vegetable oil
1 teaspoon Garlic powder
1 teaspoon Chili powder
¼ teaspoon Cayenne pepper
1 tablespoon Salt, divided
6 Avocados, pitted and peeled
3 tablespoons Lime juice, fresh
3 tablespoons Lemon juice, fresh
1/4 cup Olive oil
1 ½ quarts Arugula
12 slices Multigrain bread

Preparation

1. Preheat oven to 425 degrees.
2. Prepare the chickpeas by tossing the chickpeas with oil, garlic powder, cayenne, and 1 teaspoon salt in a large bowl; mix to coat well. Spread chickpeas onto a full-sized sheet pan. Make sure they are in a single layer and are not touching. Bake until crisp, about 35 minutes. Remove from the oven and cool.
3. Scoop avocado flesh into a medium bowl. Add lime juice and 1 teaspoon salt. Mash until thoroughly combined.
4. Whisk olive oil and lemon juice together in a small bowl to make a dressing. Season with salt and pepper to taste.
5. Toast bread.

Serving information

To assemble, spread each toast with approximately 1/3 cup of avocado. Top with ½ cup of arugula. Sprinkle with 2 tablespoon roasted chickpeas. Top with 2 teaspoon of olive oil – lemon dressing. Serve.

Nutrition information

Calories: 317 Total Fat: 18g Saturated Fat: 2.3g Monounsaturated Fat: 11g Polyunsaturated Fat: 2.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 32g Fiber: 10g Total Sugars: 3g Protein: 8.5g Sodium: 660mg Vitamin A: 21μg Vitamin C: 10mg Calcium: 54mg Iron: 2.8mg Folate: 72μg