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Tomato Baked Chickpeas Over Avocado Toast [Vegan]

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Hearty chickpeas are baked in a rich tomato sauce and topped with creamy ricotta. Enjoy as is or added to avocado toast for a quick lunch! Toast - with its delicious yet neutral flavor, is the perfect vehicle, soaking up all the lingering flavors and acts as an edible spoon, gathering up the last morsels of a meal. And man does it do it justice here! And this recipe sums up a motto I like to live by: When in doubt, put it on some avocado toast.

Tomato Baked Chickpeas Over Avocado Toast [Vegan]

This Recipe is :

Dairy Free Vegan






  • 2 tablespoons olive oil
  • 2 shallots or 1/2 small onion, finely diced
  • 2 garlic cloves, minced
  • 3 cups diced tomatoes, canned
  • 1 tablespoon dried Italian seasoning
  • Dash of chili flakes
  • Sea salt
  • 2 (14 ounces) cans chickpeas or white beans, drained and rinsed
  • Handful of plant based ricotta
  • Handful of parsley or cilantro
  • Slices of sourdough bread + avocado


  1. Preheat your oven to 400ºF.
  2. In a large skillet, warm the olive oil over medium heat. Add in the shallot and garlic and cook, stirring frequently, for about 7-10 minutes. Add the canned tomatoes, seasoning, chili flakes and salt.
  3. Lower the heat to a simmer (stir often) until a thick sauce forms, about 10 minutes.
  4. Once it’s cooked, stir in the beans and mix well to coat.
  5. Pour the tomato beans into a medium-sized baking dish and cook for 25-30 minutes.
  6. Pull the baked beans out of the oven and sprinkle with the ricotta. Put it back in to the oven and cook for another 5 minutes, until the ricotta has slightly melted.
  7. Top with the parsley/cilantro and enjoy the baked beans as is or over toast!
  8. Take a slice of toast, layer on the baked beans and then the avocado. Top with sea salt, black pepper, squeeze of lemon and enjoy!

Nutritional Information

Per Serving: Calories: 272 | Carbs: 37 g | Fat: 12 g | Protein: 10 g | Sodium: 323 mg | Sugar: 4 g





Easy food that makes you enthusiastic, not frustrated. Marie is a food photographer in San Francisco, CA and the author of 8thandlake.com, a popular health food blog. Marie started 8thandlake after her boyfriend suffered from 8 years of unexplained stomach pains. What started out as a way to share delicious foods, turned into a space for creating hardly strictly vegan recipes that focus on bringing veggies to the center of the plate, fresh fish, and a lot of dark chocolate — food that makes you enthusiastic not frustrated.



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