So I’ve made a lot of avocado toast over the years, and for a long time it felt like something was missing. The avocado is good, the bread is good — but the whole thing is kind of soft all the way through. That’s where the chickpeas come in. Roasted in the toaster oven until they’re crackly and golden, they add this texture that makes the whole thing feel like an actual meal instead of a snack dressed up as one.
The method is genuinely simple. Drain a can of chickpeas, dry them extremely well, toss with olive oil and a few spices, and roast on a small toaster oven baking sheet at 400°F for about 18 minutes. They come out of the oven smelling incredible. The smoked paprika and garlic powder are doing a lot of heavy lifting there. Toast the bread in the same oven (or your regular toaster if yours is too small to do both), smash the avocado while everything’s warm, and you’re eating in under 30 minutes.
I make this more than I probably admit. It works as breakfast, a quick lunch, even a light dinner if I’m tired. If you don’t already have one, a reliable compact toaster oven makes this kind of thing so much easier — the roasting is faster and more even than a full-size oven for small batches like this. Everything bagel seasoning on top is non-negotiable in my kitchen, but red pepper flakes and fresh chives are the finishing touches that make it look like you actually tried.
Toaster Oven Crispy Smashed Chickpea and Avocado Toasts with Everything Bagel Seasoning
Canned chickpeas get roasted until golden and a little crunchy, then piled onto thick-cut toast with smashed avocado and a heavy hand of everything bagel seasoning. Fast, filling, and honestly better than most avocado toasts I've had at brunch spots.
Ingredients
Crispy Chickpeas
Toast and Avocado
Instructions
Roast the Chickpeas
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Preheat your toaster oven to 400°F. While it heats up, spread the drained chickpeas on a clean kitchen towel and pat them dry — really dry. Any moisture left on them steams instead of crisps, and you'll end up with sad, chewy chickpeas. Give them a full minute of patting.
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Toss the dried chickpeas with the olive oil, smoked paprika, garlic powder, salt, and pepper right on a small rimmed baking sheet. Spread them into a single layer, not piled up.
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Roast at 400°F for 15-18 minutes, shaking the pan once around the halfway mark. They should be deep golden and making a slightly rattling sound when you shake the pan. Pull them when they look a bit darker than you think is right — they crisp up a little more as they cool.
Toast and Assemble
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While the chickpeas roast (or right after if your toaster oven is small), toast the bread slices. You want them genuinely golden and sturdy, not just warm. A good 4-5 minutes at the same temp works, or just run them through a regular toaster on a high setting.
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Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and flaky salt, then smash it with a fork. I leave it pretty chunky — not smooth like guacamole, more like it just barely held together. Personal preference, but I think chunky is better here.
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Spread the avocado generously over each piece of toast, going right to the edges. Spoon the warm crispy chickpeas on top — use as many as you want, honestly. Finish with the everything bagel seasoning, red pepper flakes if using, and the chives. Eat right away.
Notes
Drying the chickpeas is the one step you can't skip. I've tried rushing it and they always come out chewy. The roasted chickpeas can be made ahead and stored in an open container at room temperature for up to a day — don't seal them airtight or they go soft. Avocado should be done right before serving. If you want a little more protein, a soft-boiled egg on top is great. Regular oven works at the same temp, same time.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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