Avo-Chickpea Breakfast Greatness

 
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Breakfast is a joyous time for me because of a few reasons: one because I tend to wake up with a grumbling stomach (probably because of how much exercise I do), two because this means I wake up feeling ravenous (a.k.a. h-angry), three because breakfast is the first real decision I am presented with that'll start my day off. Yes, breakfast is a joyous time for me because deciding what to eat for breakfast also means a precedent into how the rest of my day plays out.

If that’s not convincing enough to prioritize breakfast, then here’s a recipe that’s been a game-changer on my mornings. Nutritious, simple, delicious, and 100% filling!

I recommend doing some preparation the night before to enhance the ease of this dish in the morning.

What you need:

  • knife

  • chopping board

  • bowl

What goes in:

  • one avocado

  • one small red onion

  • canned chickpeas

  • a handful of cherry tomatoes

  • half of a lemon

  • virgin olive oil

  • fresh basil

  • pumpernickel toast (or choice of toast)

  • salt

  • grounded pepper

Pre-Preparation:

  1. Bring water to a boil and add a pinch of salt. Add the can of chickpeas and cook for 10-15 minutes or until the chickpeas are soft.

  2. Drain the chickpeas and let it cool before putting into a container to leave in the fridge. Note: this recipe only uses about a quarter of the can.

  3. Cut the cherry tomatoes into quarts and place it into a container to leave in the fridge.

  4. Chop the red onion into small pieces and place into a container to leave in the fridge.

YES, THAT’S ALL THE PREPARATION NEEDED.

What to do:

  1. Cut an avocado in half, take the seed out, and chop each half of the avocado into small squares by holding it in one hand and cutting into a grid: cutting vertically and horizontally and eventually around the whole avocado. Once this is done, place all the cubes into a bowl.

  2. Toast the pumpernickel toast.

  3. Grab a handful of fresh basil and chop into small pieces or tear apart using hands.

  4. While the bread is toasting, add a quarter of the chickpeas, all the cherry tomatoes, and the red onion into the bowl. Squeeze about half a lemon and add about two tablespoons of olive oil into the mixture. Seasons with salt and pepper, then mix well.

  5. Place the mixture onto the toast and IT’S READY!