Kids
Mains

Chickpea, Avocado & Tomato Toastie

5 February 2024
Total Time
10 Mins
Serves
2
perfect for lunch boxes

This is our take on the ‘tunacado’ craze, replacing tuna with crushed chickpeas mixed with red onion, Dijon mustard, lemon juice and garlic. It’s a brilliantly tasty, tangy way to get that tuna-type texture and goes perfectly with creamy avo, tomatoes and pesto. You might find yourself making these on repeat!

Ingredients:

    ingredients
  • 240g canned chickpeas

    (1x 400g can) drained

  • ½ red onions

    diced

  • handful of parsley

    (about 10g / ½ oz) roughly chopped

  • 1 teaspoon Dijon mustard

  • ½ clove garlic

    crushed

  • 1 lemon

    juiced

  • 1 avocado

  • 4 slices bread

  • 2 tablespoons basil pesto

  • 2 tomatoes

    sliced

  • pinch of flaky sea salt & black pepper

Method:

  1. 1

    Add the chickpeas, red onion, parsley, Dijon mustard, garlic and ½ of the lemon juice to a food processor or mini chopper. Blitz briefly until the chickpeas have mostly broken down but aren’t completely smooth (you can also do this by hand if you don’t have a food processor). Season to taste with salt and pepper.
  2. 2

    Slice the avocado and squeeze over the remaining lemon juice.
  3. 3

    Take 2 slices of bread and spread some pesto on each slice. Layer some of the chickpea mixture on 1 of the slices, along with slices of tomato and avocado, a pinch of sea salt flakes and top with the other slice of bread. Repeat to make a second sandwich.
  4. 4

    Warm a large frying pan over medium heat. Add both sandwiches (drizzle the outside of each with a little olive oil, if you like) and press down using a toastie press or a wide spatula. Cook for 2–3 minutes until crisp and golden. Carefully flip over and cook for another 2 minutes, until crisp and golden.

Ella’s Tips

Add some spice with jalapeño peppers or chilli sauce.


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