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vegan breakfast

Tomato-Avocado Vegan Breakfast Recipe

A tasty vegan avocado-chickpea salad, slathered on whole grain bread, and topped with a slice of a fresh summer tomato.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Jeanne Fratello


  • 1 can chickpeas, drained (garbanzo beans)
  • 1 ripe avocado, pitted and sliced
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp (just a squirt) fresh lemon juice
  • Dash of sea salt
  • 4 slices whole grain bread, toasted
  • 1 large ripe tomato, sliced


  1. In a small mixing bowl, mash the chickpeas until they are coarsely mashed with some chunks remaining (do not puree). Add the avocado and continue mashing. Add the olive oil, lemon juice, and sea salt and stir to combine.
  2. Divide the avocado-chickpea mixture and spread evenly over the four slices of bread. Top each with a tomato slice. Sprinkle with additional salt if desired. Serve immediately.