Avocado Toast with Vegan Chickpea Scramble

Enjoy the delicious umami of scrambled eggs with this savory plant-based take on an all-time favorite breakfast: avocado toast... Baja-style.

To make the avocado toast:

• One loaf of sliced rustic bread


• 3 large ripe avocados


• 1/2 white onion finely chopped


• 1 serrano chile 


• 1 lime


• 1 cup cherry tomatoes halved


• 1 tablespoon goat cheese


• ½ cup roasted peanuts


• 1/4 cup brown sugar


• 1/4 cup balsamic vinegar


• 2 cups arugula


• 2-3 radishes sliced thinly


• salt & pepper to taste

1. Toast each slice of rustic bread in the toaster or a skillet. Set aside.
2. Remove the stems, seeds and veins from the serrano chile, and chop finely. Mix with white onion & set aside.


3. Mash avocados with chopped onion, serrano chile, lime juice, and salt and pepper to taste.
4. In a frying pan, toast the peanuts, adding balsamic vinegar and brown sugar. Reduce by half and then set aside.
5. Place avocado mix on toasted bread.
6. Follow with sliced cherry tomatoes, goat cheese, balsamic peanut reduction, and scrambled chickpeas.
7. Add arugula and a slices of radish to garnish.

To make the chickpea mash:

• 1 cup dried chickpeas (washed)
• 3 cups filtered water 
• 1/2 white or yellow onion
• 4 cloves garlic
• 1 serrano chile
• 2 tbsp olive oil
• 2 tsp turmeric
• salt and pepper to taste

1. Wash the chickpeas. Add chickpeas to the water in a large pot, bringing water to a boil. 
2. Bring down to a simmer, adding 1/4 onion, 3 cloves of garlic and 1 serrano chili. Season with salt and pepper to taste.
3. Cook for about 1 hour until chickpeas are soft (if necessary add more water). 
4. Once the chickpeas are cooked, drain the water and set it aside.
5. In a hot frying pan, add 2 tbsp olive oil, the remaining onion and garlic. Sautee until the onion becomes translucent.
6. Add the cooked chickpea and allow to sautee for 3 minutes. Mash all ingredients with a fork.
7. Season with turmeric and salt. Cook until the texture of the chickpeas are firm.