Sweet Potato Toast (Avocado & Chickpea Salad!) – Healthy & GF

Get ready for a truly unique and incredibly delicious twist on toast with this Sweet Potato Avocado Toast topped with a vibrant Lemon Basil Chickpea Salad! This recipe uses baked sweet potato slices as the “toast” base, creating a naturally gluten-free and nutrient-packed foundation. It’s then layered with creamy sliced avocado and a refreshing chickpea salad featuring cucumber, feta, basil, thyme, and a zesty lemon dressing. I absolutely adore this Sweet Potato Toast idea – it’s so creative, healthy, and bursting with fresh Mediterranean-inspired flavors. It’s perfect for a light lunch, a satisfying brunch (great for planning this weekend!), or a hearty appetizer, especially now during these beautiful spring days!

Why You’ll Love This Sweet Potato Toast

• Naturally Gluten-Free: Uses baked sweet potato slices instead of traditional bread.
• Healthy & Nourishing: Packed with vitamins from sweet potatoes, healthy fats from avocado, and protein/fiber from chickpeas.
• Vibrant Mediterranean Flavors: The lemon-basil-feta chickpea salad is incredibly fresh and tasty.
• Unique & Satisfying: A creative and filling way to enjoy “toast” for any meal.
• Great for Meal Prep: Components can be prepped ahead for easy assembly.

Ingredients for Sweet Potato Avocado Toast

Here’s what you’ll need to create this healthy and flavorful dish. The full list with measurements is in the recipe card below.

Sweet Potato “Toast”

• Sweet potatoes (Vegetable)
• Olive oil (Oil)
• Salt (Seasoning) (Added based on instructions)
• Pepper (Spice) (Added based on instructions)

Lemon Basil Chickpea Salad

• Chickpeas (canned), drained and rinsed (Beans)
• Chopped cucumber (Vegetable)
• Apple cider vinegar (Acid)
• Lemon zest (Flavoring)
• Lemon juice (freshly squeezed) (Acid)
• Dried thyme (Herb)
• Extra virgin olive oil (Oil)
• Feta cheese, crumbled (divided) (Dairy)
• Fresh basil leaves, chopped (Herb)
• Salt (Seasoning)
• Pepper (Spice)

Toppings

• Avocados, sliced (Fruit)
• Extra crumbled feta (for topping) (Dairy)
• Fresh basil (for topping) (Herb)
• Freshly squeezed lemon juice (for topping) (Acid)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the fresh Mediterranean flavors of this Sweet Potato Toast, but feel free to customize:

• Different Beans: Use cannellini beans or white beans instead of chickpeas in the salad.
• Add Other Veggies to Salad: Include diced red onion, bell peppers, or cherry tomatoes in the chickpea salad.
• Different Herbs: Use fresh parsley or mint instead of or in addition to basil and thyme.
• Make it Spicy: Add a pinch of red pepper flakes to the chickpea salad or a dash of hot sauce to the avocado.
• Creamy Avocado: Mash the avocado with salt and lime instead of slicing it.
• No Feta? If you need a dairy-free option, omit the feta or use a plant-based feta alternative. The salad is still delicious without it, focusing on the lemon-herb flavors.

How to Make Sweet Potato Toast with Chickpea Salad

Making this vibrant Sweet Potato Toast involves baking the sweet potato slices and preparing the fresh chickpea salad:

Bake the Sweet Potato “Toast”

1. First, I preheat my oven to 400°F (200°C). I line a rimmed baking sheet with parchment paper for easy cleanup.
2. I peel the sweet potatoes (or leave skin on if preferred and well-scrubbed). I carefully slice them lengthwise or crosswise into about ¼-inch thick “toast” slices.
3. I place the sweet potato slices on the prepared baking sheet. I drizzle them with about 2 teaspoons of olive oil and season with a few good pinches of salt and pepper.
4. I toss them gently to ensure they are lightly coated.
5. I arrange them in a single layer and bake for 45-50 minutes, depending on the thickness and size of my potatoes. I’m looking for them to be tender when pierced with a fork but still hold their shape well – on the firmer side of tender is good so they act like toast! I might flip them halfway through for even cooking.

Make the Lemon Basil Chickpea Salad

1. While the sweet potatoes are baking, I prepare the delicious chickpea salad. In a medium bowl, I combine the drained and rinsed chickpeas, chopped cucumber, apple cider vinegar, lemon juice and zest, dried thyme, and 1 tablespoon of extra virgin olive oil.
2. I stir these ingredients together well to combine.
3. Next, I stir in about ⅔ of the crumbled feta cheese (reserving some for topping the final toasts) and the chopped fresh basil leaves.
4. I season the salad with salt and pepper to taste.
5. I cover the bowl and let the chickpea salad chill in the refrigerator while the sweet potatoes finish baking and cooling. This allows the flavors to meld beautifully.

Assemble the Toasts

1. Once the sweet potatoes are finished baking, I let them cool on the baking sheet for about 15-20 minutes, until they are warm or room temperature and easy to handle.
2. Optional but recommended: For extra crispness, I sometimes then toast the cooled sweet potato slices briefly in a toaster oven or a regular toaster until slightly more firm and “toasty.”
3. To assemble, I top each slice of sweet potato “toast” with slices of fresh avocado.
4. Then, I spoon a generous amount of the prepared Lemon Basil Chickpea Salad over the avocado.
5. I finish with an extra squeeze of fresh lemon juice, a sprinkle of the remaining crumbled feta, and some more fresh basil leaves for garnish.

Tips and Tricks for the BEST Sweet Potato Toast

Here are my secrets for making this Sweet Potato Toast truly exceptional:

• Slice Sweet Potatoes Evenly: Aim for uniform ¼-inch thickness so the “toast” slices cook evenly and have a good texture. A mandoline can be helpful here if you have one.
• Don’t Overbake Sweet Potatoes: Cook them until tender but still firm enough to hold toppings without falling apart.
• Fresh Herbs & Lemon: These are key to the vibrant flavor of the chickpea salad. Use fresh!
• Chill Chickpea Salad: Letting the salad marinate for at least 20-30 minutes allows the flavors to develop beautifully.
• Toast the “Toast” (Optional): After baking, briefly toasting the sweet potato slices can enhance their texture, making them more like traditional toast.

How to Serve

This Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad is fantastic served as:

• A Healthy Lunch: A complete and satisfying plant-forward meal.
• A Vibrant Brunch Dish: An impressive and nutritious option for weekend brunch.
• A Hearty Appetizer: Cut the sweet potato toasts into smaller pieces for sharing.
• A Light Dinner: Perfect when you want something flavorful but not too heavy.

Serve immediately after assembly for the best texture.

Make Ahead and Storage

Components of this dish can be made ahead:

• Sweet Potato “Toast”: Bake the sweet potato slices up to 2-3 days ahead. Store them in an airtight container in the refrigerator. Re-toast or warm before serving.
• Chickpea Salad: Prepare the chickpea salad (without avocado if adding directly to salad) up to 2 days ahead and store covered in the refrigerator.
• Assembly: Assemble the toasts just before serving for the best results, especially with the fresh avocado.

FAQs about Sweet Potato Toast

• What kind of sweet potatoes are best?
  • Orange-fleshed sweet potatoes (like Beauregard or Jewel) work well. Choose ones that are relatively uniform in shape for easier slicing.
• Can I use a different type of bean in the salad?
  • Yes! Cannellini beans or other white beans would be a great substitute for chickpeas.
• Is this recipe vegan?
  • To make it vegan, simply omit the feta cheese or use a plant-based feta alternative.

Enjoy this healthy, vibrant, flavorful, and incredibly satisfying Sweet Potato Avocado Toast with Lemon Basil Chickpea Salad! It’s a fantastic way to enjoy a creative and nutritious meal.

Sweet Potato “Toast” with Avocado & Lemon-Basil Chickpea Salad

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 5–10 1x
• Category: Appetizer, Breakfast, Brunch, Lunch, Gluten-Free, Healthy, Vegetarian
• Cuisine: American

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Description

A healthy and flavorful alternative to traditional avocado toast! Baked sweet potato slices serve as the “toast” base, topped with creamy avocado and a refreshing lemon-basil chickpea salad with cucumber and feta. Perfect for breakfast, brunch, or a light lunch.

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Ingredients

Scale 1x2x3x

For the Sweet Potato “Toast”:

• 1–2 medium to large sweet potatoes
• Olive oil (for brushing or tossing, optional)

For the Lemon-Basil Chickpea Salad:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup chopped cucumber (English or Persian recommended)
• 1 tablespoon apple cider vinegar
• Zest of 1/2 a lemon
• Juice of 1 lemon (about 2–3 tablespoons)
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1/4 cup crumbled feta cheese (plus extra for topping)
• 7–8 fresh basil leaves, chopped (plus extra for topping)
• Salt, to taste
• Black pepper, to taste

For Assembly & Topping:

• 1–2 ripe avocados, pitted and sliced or mashed
• Squeeze of fresh lemon juice (for avocado)
• Extra crumbled feta cheese
• Extra chopped fresh basil
• Extra fresh lemon juice, for drizzling (optional)

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Instructions

• Bake Sweet Potatoes:

  • Preheat oven to 400°F (200°C).
  • Pierce the sweet potatoes 5-6 times each with a fork. Place them 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 tender enough to slice but still on the firmer side (not mushy).
  • Let the baked sweet potatoes cool for 15-20 minutes, or until cool enough to handle.

• Make Lemon-Basil Chickpea Salad (While Potatoes Bake/Cool):

  • In a medium bowl, combine the drained and rinsed chickpeas, chopped cucumber, apple cider vinegar, lemon zest, juice of 1 lemon, dried thyme, and 1 tablespoon extra virgin olive oil.
  • Stir to combine. Gently stir in 1/4 cup crumbled feta cheese and 7-8 chopped fresh basil leaves.
  • Season with salt and pepper to taste.
  • Cover and let chill in the refrigerator while the potatoes finish baking and cooling to allow flavors to meld.

• Prepare Sweet Potato “Toast”:

  • Once the baked sweet potatoes have cooled slightly, slice them crosswise into 1/4-inch thick rounds or lengthwise into planks.
  • Toast the sweet potato slices in a toaster oven or a regular toaster until lightly golden and slightly crisped. You may need to run them through a couple of cycles. (Alternatively, you can pan-fry them briefly in a lightly oiled skillet).

• Prepare Avocado: Pit and slice the avocados. If mashing, place avocado flesh in a small bowl with a squeeze of lemon juice and a pinch of salt, and mash to desired consistency.

• Assemble Toasts:

  • For each toast, take a slice of toasted sweet potato.
  • Top with sliced or mashed avocado.
  • Spoon a generous amount of the lemon-basil chickpea salad over the avocado.
  • Sprinkle with extra crumbled feta cheese and chopped fresh basil.
  • Add an extra squeeze of fresh lemon juice over the top, if desired.

• Serve: Serve immediately.

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Notes

• Sweet Potatoes: Choose sweet potatoes that are relatively uniform in shape for even “toast” slices. Bake them until just tender so they hold their shape when sliced and toasted.
• Chickpea Salad: This salad is also delicious on its own! Adjust lemon juice and seasonings to your preference.
• Toasting Sweet Potatoes: Toasting the sweet potato slices gives them a nice texture, similar to bread toast.
• Storage: Store leftover baked sweet potatoes, chickpea salad, and avocado separately. Assemble toasts just before serving for best results. Chickpea salad will keep for 2-3 days in the refrigerator.