I love this recipe because it comes together quickly and still feels special. I get plant-based protein from chickpeas and hemp seeds, tons of flavor from smoked paprika and marinated artichokes, and a hearty bite from roasted mushrooms. I also like how customizable it is, which makes it easy for me to use whatever vegetables or herbs I already have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 slices whole grain or sprouted toast
1/2 cup canned chickpeas, rinsed and mashed
1/4 cup marinated artichoke hearts, chopped
2 tbsp red bell pepper, finely chopped
1 tbsp parsley or cilantro, chopped
1 tbsp lemon juice
Salt & black pepper to taste
1/4 tsp smoked paprika
1/2 cup mushrooms, sautéed or roasted
1 tbsp hemp seeds
Directions
I start by mashing the chickpeas in a bowl with lemon juice, smoked paprika, salt, and black pepper until mostly smooth but still a bit chunky. I then fold in the chopped artichoke hearts, red bell pepper, and fresh herbs until everything is well combined. While the mixture rests, I toast the bread slices until they turn golden and crisp. I spoon the chickpea mixture evenly over each slice of toast, then top everything with warm roasted or sautéed mushrooms. I finish by sprinkling hemp seeds over the top and serve it warm, sometimes adding a drizzle of olive oil or hot sauce.
Servings and Timing
This recipe makes 2 slices, which I usually count as one generous serving. I need about 10 minutes for prep and 5 minutes for cooking, so the total time comes to roughly 15 minutes from start to finish.
Variations
When I want extra heat, I mix chili flakes or hot sauce directly into the chickpea mash. If I am craving more crunch, I add thinly sliced radishes or cucumbers on top. I sometimes swap the mushrooms for sautéed spinach or zucchini when those are what I have available. For a richer flavor, I like adding a small drizzle of tahini before serving.
Storage/Reheating
I prefer this toast fresh, but I sometimes store the chickpea mixture in an airtight container in the refrigerator for up to three days. When I am ready to eat, I re-toast the bread and warm the topping slightly before assembling. I avoid storing the toast fully assembled because it can become soggy.
FAQs
Can I make the chickpea mixture ahead of time?
I often prepare the chickpea mixture a day or two in advance and keep it chilled until I am ready to use it.
What type of bread works best?
I like using whole grain or sprouted bread because it holds up well under the toppings and adds extra texture.
Can I eat this cold?
I prefer it warm, but I have eaten it cold and still enjoyed the flavors, especially on busy mornings.
Is this recipe gluten-free?
I make it gluten-free by choosing certified gluten-free bread.
Can I use dried chickpeas instead of canned?
I use cooked dried chickpeas sometimes, as long as they are fully tender and easy to mash.
What can I use instead of artichoke hearts?
When I do not have artichokes, I substitute olives or sun-dried tomatoes for a similar savory bite.
How do I roast the mushrooms?
I usually roast them at high heat with a little oil and salt until browned, or I sauté them quickly in a pan.
Can I add more protein?
I like adding extra hemp seeds or serving this toast with a side of tofu scramble for even more protein.
Does this work as a lunch option?
I often enjoy this toast for lunch because it is filling and easy to pair with a salad or soup.
Can I freeze the chickpea mixture?
I do not recommend freezing it because the texture changes, and I prefer it fresh or refrigerated.
Conclusion
I keep coming back to this savory vegan breakfast toast because it proves that plant-based meals can be bold, filling, and incredibly satisfying. With simple ingredients and quick prep, this recipe fits perfectly into my busy mornings while still feeling nourishing and flavorful.
A savory vegan breakfast toast topped with a protein-rich chickpea mash, briny artichokes, fresh herbs, and hearty mushrooms for a quick, nourishing, and flavorful plant-based meal.
Ingredients
2 slices whole grain or sprouted bread
1/2 cup canned chickpeas, rinsed and mashed
1/4 cup marinated artichoke hearts, chopped
2 tbsp red bell pepper, finely chopped
1 tbsp parsley or cilantro, chopped
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
1/4 tsp smoked paprika
1/2 cup mushrooms, sautéed or roasted
1 tbsp hemp seeds
Instructions
Mash the chickpeas in a bowl with lemon juice, smoked paprika, salt, and black pepper until mostly smooth but slightly chunky.
Fold in the chopped artichoke hearts, red bell pepper, and fresh herbs until well combined.
Toast the bread slices until golden and crisp.
Spoon the chickpea mixture evenly over each slice of toast.
Top with warm sautéed or roasted mushrooms.
Sprinkle hemp seeds on top and serve warm.
Notes
For extra heat, add chili flakes or hot sauce to the chickpea mash.
Swap mushrooms with spinach or zucchini if desired.
Add a drizzle of tahini or olive oil for a richer flavor.
The chickpea mixture can be prepared up to 3 days in advance and refrigerated.
