Chickpea-avocado toast

1–5

Prep 15 min

No cook

Serves 2

Scan to get your exact PersonalPoints™ value While we love the It Girl of the breakfast set—avocado toast—it doesn’t have much tide-you-over-till-lunch protein for your morning meal. Enter chickpeas. Mashed into the avo mixture, they also bring a little texture to the otherwise smooth spread.

½ ripe medium avocado, pitted and peeled 3 tbsp salsa verde ⅛ tsp salt ½ cup cooked or canned chickpeas, rinsed and drained if canned 2 slices light multigrain bread, toasted ⅛ tsp crushed red pepper

1. Using a fork, in a medium bowl, mash the avocado, salsa, and salt until mostly smooth. 2. Add the chickpeas and mash to combine. Divide the chickpea-avocado mixture between the toasts and spread evenly. Sprinkle with the red pepper.

Per serving (1 toast) 215 Cal, 11 g Total Fat, 2 g Sat Fat, 557 mg Sod, 26 g Total Carb, 3 g Sugar, 11 g Fib, y g Prot.

WHAT’S IN YOUR FRIDGE?

kidney beans

Grain bowl

In a microwavable bowl, top cooked brown rice with beans and shredded reduced-fat cheddar cheese. Cover and microwave until the rice is hot and the cheese is melted. Top with diced avocado and pico de gallo.

Corn salad

Grill fresh corn and bell peppers. Cut the kernels from the corn cobs. Chop the bell peppers. Toss with beans, crumbled feta, and light Greek dressing.