A healthy and flavourful vegan option for loaded breakfast toast
For an easy lunch and extremely effective recovery snack, try this miso, chickpea and avocado smash on sourdough toast.
It's loaded with pre-and probiotics, as well as healthy fats, carbs and protein. A paste made from fermented soybeans, miso is packed with an array of vitamins and minerals. It’s an acquired taste and quite salty, so go easy on it to start.
Preheat the oven to 180°C. Toast the sesame seeds for 5mins. Remove and leave to cool.
Combine the miso, chickpeas, sesame oil and lemon juice in a medium bowl. Smash together with a fork or a potato masher.
Scoop out the flesh of the avocado. Transfer to a plate and roughly smash with a fork. Combine with the chickpea mix, then stir in the coriander. Taste for seasoning: you may need to add more lemon juice, or some salt and pepper.
Toast the sourdough, then generously spread the mix over the toasts. Scatter with the sesame seeds and spring onions and serve with a wedge of lemon. Any leftover mix will keep for up to two days in an airtight container in the fridge.
