June 2, 2016

Avocado Toast with Spicy Marinated Chickpeas and Zucchini

I’m back from a little blogging hiatus. And I’m easing into things with this simple and quick Avocado Toast with Spicy Marinated Chickpeas and Zucchini.

Baby steps, right?

Also, I just want to say up-front that I know this recipe seems rather unassuming. But it’s not. It completely exceeded all of my expectations. I almost dropped to my knees after I took the first bite. It’s that good. So seriously. You HAVE to make this one. Trust your old pal Liz.

You all know by now that I’m obsessed with avocado toast. And that I’m also on a personal mission to grill ALL THE THINGS. So it was only a matter of time before I combined those two elements together.

For this recipe, I grilled both the avocados and the bread. And oh my gosh, it makes everything taste AH-MAZING! The avocados get so incredibly creamy after just a couple of minutes on the grill. And the light char on the olive oil-brushed bread is absolute perfection.

The marinated chickpea and raw zucchini ribbon topping is very easy to toss together. And it’s equally good eaten straight up as it is piled high on top of the warm avocado toast. The juices drip down and soak into the bread slightly (you might want to tackle this avocado toast with a knife and fork), making every single bite super flavorful.

This Avocado Toast with Spicy Marinated Chickpeas and Zucchini is exactly how I like to eat all Summer long. I don’t need any complicated, time consuming dinners. Light, fresh and fast is where it’s at! Which makes this recipe perfect to share as part of our monthly 30 Minute Thursday series. For more dishes that you can make in 30 minutes or less (hooray!), just check out the links below. You got this!

Cheers,

Liz

Avocado Toast with Spicy Marinated Chickpeas and Zucchini

Yield: Makes 6 toasts

Ingredients

• For the Marinated Chickpeas and Zucchini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon agave nectar
• Juice of 2 limes
• Zest of 1 lime
• 1/2 jalapeño, finely diced
• 1/2 tsp. salt
• 1 (14 ounce) can chickpeas, rinsed and drained
• 1 medium zucchini, trimmed

• For the Toast
• About 1/4 cup extra-virgin olive oil
• 6 slices of bread
• 3 avocados, halved and pitted
• About 1/4 cup fresh cilantro, roughly chopped
• Red pepper flakes
• Flakey sea salt

Instructions

1. Pre-heat your grill to medium-high.
2. Make the marinated chickpeas and zucchini. In a large bowl, whisk together the olive oil, agave nectar, lime juice, lime zest, diced jalapeño and salt. Add the chickpeas and toss to coat them in the dressing. Using a vegetable peeled, peel the zucchini into ribbons. Then add the ribbons to the bowl and toss gently to combine. The zucchini ribbons will have a tendency to stick together. Use your hands to separate them, making sure they all get coated with some of the dressing. Set aside.
3. Grill the bread and avocados. Brush both sides of the bread with a thin layer of olive oil. Add the bread to your pre-heated grill and cook until it’s slightly crisp and grill marks have started to form, about 1-2 minutes per side. Remove and set aside. Brush the cut side of the avocados with a thin layer of olive oil. Add the avocados to your grill, cut side down, and cook until warm and grill marks have started to form, about 1-2 minutes. Remove and set aside.
4. Assemble the toasts. Scoop out the avocado flesh and smash it onto the grilled toast, using about 1/2 an avocado per slice of bread. Top with the marinated chickpeas and zucchini. Sprinkle with chopped cilantro, red pepper flakes and a pinch of sea salt. Serve immediately.

3.1

https://www.floatingkitchen.net/avocado-toast-with-spicy-marinated-chickpeas-and-zucchini/

Basil Pesto Pasta with Broccoli and Mushrooms from Pumpkin ‘n Spice

Crispy Salmon with Greek Orzo from Bake.Eat.Repeat.

Blackened Grilled Salmon with ‘Kickin Corn Pico de Gallo from Whole and Heavenly Oven

Unstuffed Bell Pepper Skillet from Kristine’s Kitchen

Grilled Pineapple Teriyaki Chicken Caesar Salad from Life Made Sweeter

Sweet Potato Noodles with Black Beans & Avocado Sauce from Sweet Peas & Saffron

Honey Pineapple Barbecue Chicken Sandwich from Flavor the Moments