Plant protein meets heart-healthy fats meets gluten-free in my CHICKPEA AVO TOAST Canyon Bakehouse 100% whole grain gluten-free bread. Protein, fiber and healthy fat makes for afternoon staying power.
If there is one commonality that that binds this community it is our love for avocado toast. The combination of crunchy carbs and creamy, buttery fat is hard to beat.
Meet my HIGH PROTEIN take on this classic comfort food: avocado chickpea toast. Made with only six ingredients and easy to throw together with ingredients on hand.
When my clients ask me for healthy snack ideas, I always say to aim for a combination of protein, fiber and healthy fat to stay full and energized. This snack embodies just that.
I used Canyon Bakehouse’s Gluten-Free bread which I recently fell in love with and featured in my National Gluten Free Day segment for Good Food Friday on ABC Lowcountry Live. It has the same taste and texture as regular bread, is made with 100% whole grains and come in favorite flavors from your cinnamon raisin to focaccia.
If you make this, be sure to share with me on Instagram!
- 2 slices Canyon Bakehouse Gluten-Free Bread, toasted
- 1 avocado
- 1/2 cup chickpeas, cooked
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt and pepper
- In a small bowl mash avocado and chickpeas together with lemon juice, extra virgin olive oil, salt and pepper.
- Divide mixture onto two sliced of toasted Canyon Bakehouse Gluten-Free Bread and enjoy!
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Sponsored by Canyon Bakehouse.
