Move over avocado toast, because avocado bagel toast with za’atar roasted chickpeas and preserved lemons is in town!
I’m back, and back with avocado bagel toast! I could tell you I have been slacking on adding recipes to the blog because I have been wedding planning, but that would be a lie. We basically have everything done! Who says wedding planning is hard? I almost felt bad that I wasn’t suffering from wedding planning stress enough (weird, right?) but got over that. My MO has been to be decisive, trust
my our gut, don’t sweat the small stuff, and also trust the pros instead of nitpicking over every flower and napkin ring (we aren’t having napkin rings). So we shall see how it all turns out! We are adding lots of personal touches in fun ways, but very little DIY so now we just wait- and I can’t wait! So excited.
In the meantime, there is no wedding diet over here. I always try to eat healthy-ish, but also don’t deprive myself. I’m upping my light weightlifting to show off the gun show on the big day (sorry I said that) but that’s about it! And of course we have been cooking delicious homecooked meals (most recently pesto aioli over salmon, made with basil from our garden!) but I haven’t really been photographing anything save for an Instagram story or two. Sorry! Just living over here with my fiance 🙂 We also cook a lot of Asian food like the Vietnamese lettuce wraps we made last night, so I may need to start another blog theme soon! But I did make this avocado bagel toast that I thought was perfectly blog-worthy!! Above is our garden! Thai basil and basil basil. Fun fact, when Andrew proposed to me on our balcony overlooking the ocean and sunset (awwww) he started talking about how it keeps getting better and better, and I thought he was talking about this basil but he was talking about us! Oops. But just look at the basil! And this was after I trimmed a bunch off for the pesto. Anyhoo, below is the avocado bagel toast spread! I was totally going to garnish the finished product with the basil but I forgot. Oops! Do what you like.
You may notice the avocado looks weird, it’s a Puerto Rican tropical aguacate avocado! A little sweeter and less buttery. But feel free to use Hass too.
Preserved lemons are just that. Lemons preserved in salt! They are salty (duh) and a little funky, but so tasty and add a new depth of flavor to any recipe. Use them in grain salads, pasta dishes, dips, salads, soups, stews, roasts, even cocktails or desserts!
I topped my bagel avocado toast with roasted za’atar chickpeas (with Prima Spices Za’atar), preserved lemons and chili pepper flakes for a one-way ticket to flavor town!! (Not sorry I said that.)
This recipe makes 4 bagel halves, so you can share (or not). And yes, I did toast these bagels but do not do this if you are getting fresh NYC bagels!
Breakfast is served!
- 2 bagels, sliced, toast before serving if you like! Not recommended for a fresh NYC bagel!
- 2 cups cooked chickpeas, dried well
- 1 tablespoon olive oil
- Kosher salt
- 2 teaspoons za'atar
- 2 large avocados
- Black pepper
- 1 lime
- ½ preserved lemon, diced
- ½ teaspoon chili pepper flakes (optional)
- 1 tablespoons minced fresh mint or basil
- Pre-heat the oven to 450 degrees F.
- In a medium bowl, toss chickpeas with olive oil and ¼ teaspoon of salt. Roast for
- Line a baking sheet with foil and spread evenly with the chickpeas. Roast for 30 minutes, or until toasted and browned slightly, tossing periodically.
- Remove the chickpeas from the oven and toss immediately in za'atar.
- Mash up the avocados in a bowl and season with salt, pepper and lime juice to taste. Keep it on the less salty side because the preserved lemons adds saltiness.
- Top bagel halves with avocado mash, chickpeas, preserved lemons, chili pepper flakes if desired, and mint or basil. Eat!
Not sponsored but I have worked with Mina and Prima Spices in the past and love their stuff!