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+ servings

Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad

Course Appetizer, Breakfast, Brunch, Lunch
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 -10 toasts
Author Molly (Spices in My DNA)


  • 1-2 sweet potatoes
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 c. chopped cucumber
  • 1 T. apple cider vinegar
  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 1/4 tsp. dried thyme
  • 1 T. extra virgin olive oil
  • 1/4 c. feta
  • 7-8 fresh basil leaves, chopped
  • 1-2 avocados, sliced
  • salt and pepper
  • extra feta, basil, and freshly squeezed lemon juice for topping, if desired


  1. Preheat oven to 400℉. Pierce sweet potatoes with a fork 5-6 times and place on a foil or parchment lined baking sheet. Bake for 45-50 minutes depending on the size of your potatoes. You want them to be on the firmer side.
  2. While potatoes are baking, make the chickpea salad. Add chickpeas, cucumber, apple cider vinegar, lemon juice and zest, thyme, and olive oil in a medium bowl and stir to combine. Stir in feta and basil. Season with salt and pepper to taste. Let chill in fridge while the potatoes finish baking and cooling.
  3. Once potatoes are finished baking, cool for 15-20 minutes. Slice potatoes into 1/4'' slices, then toast in the toaster oven or toaster. I put mine through a couple of cycles. Top sweet potato "toast" with avocado, then the chickpea salad, then an extra squeeze of lemon and sprinkle of feta and basil.