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13 Ways To Use a Can of Chickpeas (15-Minute Recipes)

  • Author: Maša Ofei
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2


Looking for a delicious and quick 10-minute breakfast? Try these spiced chickpeas on avocado toast.


  • 2 tablespoons olive oil
  • 1 can / 425g / 15-ounces chickpeas, drained and rinsed
  • 1⁄2 teaspoon cumin powder
  • 1⁄4 teaspoon turmeric powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (adjust to taste if chickpeas are salted)
  • 2 slices sourdough bread
  • 1 large avocado, mashed
  • Chilli flakes
  • Lemon juice
  • Parsley or chives, chopped


  1. In a frying pan on medium-high heat, add the oil and chickpeas. Wait for the water to evaporate from the drained chickpeas, then
    cook until they start to brown a little. Be careful as they may pop.
  2. Add in the cumin, turmeric, garlic, and salt and cook for 2-3 minutes, tossing constantly to cover the chickpeas evenly.
  3. Toast the bread, add equal amounts of the smashed avocado to
    each slice, top with chickpeas, chilli flakes, a good squeeze of
    lemon, and parsley.
  4. Serve straight away.
  • Category: Breakfast
  • Diet: Vegan

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