Easy Chickpea Breakfast Toast with Garlic Lemon Yogurt
This spiced chickpea breakfast toast is served over a creamy garlic lemon yogurt sauce. A savory and high protein plant based breakfast option that will leave you feeling satisfied.
I’m a lover of sweet breakfast bowls like overnight oats, cooked oats or baked oats (do you see a theme here?). Now, I totally understand a lot of people need savory options, so I wanted to share a make ahead savory option that can help you get your day started on the right foot.
Why You’ll Love This Chickpea Breakfast Toast
- A convenient make ahead option. Prep the spiced chickpeas and yogurt sauce ahead of time to make assembling breakfast in the morning easy.
- Budget-friendly ingredients. Using chickpeas as our main ingredient helps to keep this breakfast cheap and accessible.
- A great way to start your day with enough protein. Chickpeas are a good source of protein and fiber, which can help keep you feeling satisfied and energized to start your day.
Key Ingredients and Substitutions
- Chickpeas: For convenience use canned chickpeas and save the aquafaba for future vegan baking. You can also swap the canned chickpeas for some freshly cooked chickpeas or some cooked small lentils (French lentils or beluga lentils).
- Plant-Based Yogurt: Make sure your yogurt is both plain and unsweetened. I also prioritize thicker yogurts like Kite Hill’s Greek Style Yogurt for some added protein or Forager Projects cashew yogurt.
- Shallots: You can swap this out for 1/4 cup of diced yellow or red onion based on preference.
- Serrano Peppers: This adds a little heat to our dish. Feel free to omit or substitute for de-seeded jalapeno or 1/4 of a bell pepper of your choice.
- Spice Mix: The spice mix used for this recipe includes a combination of Old Bay Seasoning, smoked paprika, oregano, coriander and red pepper flakes. To tone down the heat leave out the red pepper flakes. You can also swap out the Old Bay Seasoning for your favorite seasoning salt.
- Lemon: Used for the yogurt sauce. If possible, prioritize fresh lemon juice and feel free to add some fresh zest on top of the toast and serve with a wedge of lemon to squeeze over top as desired.
How to Make Chickpea Breakfast Toast
Place your rinsed and drained chickpeas on a clean kitchen towel and carefully pat them dry to remove as much excess water as possible then set aside and prep and measure your remaining ingredients before continuing.
Warm a non-stick skillet over medium heat then add oil. Once the oil is warmed through, add in your shallots and sauté for a minute. Stir in your garlic and pepper and continue to sauté until fragrant.
Pour in your chickpeas and then top with all the spices and salt. Toss the chickpeas to coat evenly, then place your lemon slices in the pan and spread the chickpeas around them into a single layer. Allow the chickpeas and lemon to sear undisturbed for 2-3 minutes then give everything a toss and sear again for 2-3 minutes. Continue to stir the chickpeas occasionally for an extra 3 minutes allowing them to get stirred together with the juice releasing from the lemon. Once the chickpeas are blistered and look slightly crispy around the edges remove from heat and set aside.
Toast your bread and while it’s toasting combine the yogurt sauce ingredients together in a bowl and adjust the salt to taste.
Now assemble your toast. Spread a dollop of the yogurt sauce over the bread and then top with the chickpea mixture and some fresh herbs as desired.
Expert Tips
- Make sure to dry your chickpeas well. After rinsing and draining them, place on a clean kitchen towel and pat the chickpeas as dry as possible. This will prevent oil from sputtering when adding them into the pan and also help them toast and brown more evenly.
- Swap out the yogurt sauce. You can vary up your breakfast toast by spreading it with hummus, mashed avocado or your favorite vegan cream cheese.
- Make a double batch of this recipe. You can use the chickpeas at breakfast and also serve it for lunches and dinners as a quick and easy meal builder.
- Control the spice. Feel free to adjust the spice mix to fit your preferences. Skip the red pepper flakes if not a fan of heat and adjust the other spices as desired.
Frequently Asked Questions
Absolutely! Just note it will take more time in the oven. I would coat your chickpeas in the spices and oil really well then roast at 425F for 25-30 minutes, flipping halfway to evenly roast.
I love making a larger batch of the yogurt sauce so I can use it in various meals. It’s great to use as a dip when snacking on things like pita chips, perfect for drizzling over bowls like this balsamic glazed chickpea salad or this roasted shredded brussels sprout salad.
Yes, you just need a substitute for the bread. Opt for your favorite slice of gluten-free bread, or if you prefer you can also get creative and serve these chickpeas in a baked sweet potato or on some sweet potato toast slices.
Store each component separately in individual airtight containers to store in the fridge. The yogurt sauce will last up to 5 to 6 days, while the chickpeas will last for up to 5 days. The chickpeas can be served cold, but you can toast them back up in a pan for a few minutes or place in a toaster oven at 350F to warm through before serving.
How to Serve
These chickpeas can be served a variety of ways. Serve over toast as mentioned, but feel free to change up the combo. Swap the garlicky yogurt for some mashed avocado and sprinkle some hemp seeds overtop for extra protein. If you can’t tolerate wheat you can also change it up and make some sweet potato toast.
Serve the chickpeas for lunch or dinner with your favorite veggies and grains to make an epic nourish bowl.
More Easy Vegan Breakfast Ideas
- Vegan Overnight Oats 3 Ways
- Make Ahead Savory Vegan Breakfast Jars
- Mango Lime Chia Pudding
- Chocolate Cherry Breakfast Granola
- Lemon Blueberry Baked Oatmeal
Easy Chickpea Breakfast Toast with Garlic Lemon Yogurt
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This spiced chickpea breakfast toast is served over a creamy garlic lemon yogurt sauce. A savory and high protein plant based breakfast option that will leave you feeling satisfied.
Ingredients
Spiced Chickpeas
- 1 tbsp avocado oil
- 1 shallot, diced
- 3 cloves of garlic, thinly sliced
- 1 serrano pepper, diced (optional)
- 1, 15 oz can of chickpeas, rinsed and drained
- 1 tsp smoked paprika
- 1 tsp dry oregano
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp kosher salt
- 1–2 slices of lemon (optional)
Yogurt Sauce
- 1/2 cup of plain unsweetened plant based yogurt, choose a brand that is thick and creamy
- Juice of half a small lemon
- 1 clove of garlic, grated
- Salt to taste
For Serving
- A few slices of hearty bread
- Fresh herbs like parsley or cilantro
Instructions
- Place your rinsed and drained chickpeas on a clean kitchen towel and carefully pat them dry to remove as much excess water as possible then set aside and prep and measure your remaining ingredients before continuing.
- Warm a non-stick skillet over medium heat then add oil. Once the oil is warmed through, add in your shallots and sauté for a minute. Stir in your garlic and pepper and continue to sauté until fragrant.
- Pour in your chickpeas and then top with all the spices and salt. Toss the chickpeas to coat evenly, then place your lemon slices in the pan and spread the chickpeas around them into a single layer. Allow the chickpeas and lemon to sear undisturbed for 2-3 minutes then give everything a toss and sear again for 2-3 minutes. Continue to stir the chickpeas occasionally for an extra 3 minutes allowing them to get stirred together with the juice releasing from the lemon. Once the chickpeas are blistered and look slightly crispy around the edges remove from heat and set aside.
- Toast your bread and while it’s toasting combine the yogurt sauce ingredients together in a bowl and adjust the salt to taste.
- Now assemble your toast. Spread a dollop of the yogurt sauce over the bread and then top with the chickpea mixture and some fresh herbs as desired.
Notes
Make sure to dry your chickpeas well. After rinsing and draining them, place on a clean kitchen towel and pat the chickpeas as dry as possible. This will prevent oil from sputtering when adding them into the pan and also help them toast and brown more evenly.
Swap out the yogurt sauce. You can vary up your breakfast toast by spreading it with hummus, mashed avocado or your favorite vegan cream cheese.
Make a double batch of this recipe. You can use the chickpeas at breakfast and also serve it for lunches and dinners as a quick and easy meal builder.
Control the spice. Feel free to adjust the spice mix to fit your preferences. Skip the red pepper flakes if not a fan of heat and adjust the other spices as desired.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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