Breakfast Avocado Pita with Spiced Chickpeas
A healthy Mediterranean take on the beloved avocado toast. Avocado breakfast pitas topped with roasted spiced chickpeas, juicy tomatoes, massaged kale, and creamy tahini drizzle.
Ingredients
- ¾ cup cooked or canned chickpeas
- ¾ cup cherry tomatoes
- ⅛ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon lemon juice
- pinch of salt
- ¾ cup kale leaves
- 1 avocado
- 2 pita rounds
Tahini Sauce*
- 2.5 tablespoon tahini
- 1.5 tablespoon lemon juice
- 1 tablespoon water
- ¼ teaspoon salt
Instructions
- Preheat oven to 375. Toss chickpeas with chili powder, smoked paprika, and cumin. Slice cherry tomatoes in half. Place cherry tomatoes and spiced chickpeas onto a parchment paper lined baking sheet and bake for 15 minutes.
- Meanwhile, massage kale with the lemon juice and salt.
- Make tahini sauce by whisking together tahini, lemon juice, water, and salt.*
- After removing the chickpeas and tomatoes, put the 2 pita bread rounds in the oven to toast for 4-6 minutes.
- Assemble the breakfast pitas. Start with mashing half an avocado on each pita. Then top each pita with half of the kale, chickpeas, and tomatoes. Drizzle tahini sauce over each pita and serve immediately.
Notes
*Get my expert tips on how to make the perfect creamy tahini sauce for everything!
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 66gProtein: 17gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 21gSodium: 866mgFiber: 15gSugar: 6g
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