Avocado Bagel Toast with Za'atar Roasted Chickpeas and Preserved Lemons
Recipe type: Breakfast
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Move over avocado toast, because avocado bagel toast with za'atar roasted chickpeas and preserved lemons is in town!
  • 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
  1. Pre-heat the oven to 450 degrees F.
  2. In a medium bowl, toss chickpeas with olive oil and ¼ teaspoon of salt. Roast for
  3. Line a baking sheet with foil and spread evenly with the chickpeas. Roast for 30 minutes, or until toasted and browned slightly, tossing periodically.
  4. Remove the chickpeas from the oven and toss immediately in za'atar.
  5. 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.
  6. Top bagel halves with avocado mash, chickpeas, preserved lemons, chili pepper flakes if desired, and mint or basil. Eat!
Recipe by What Jew Wanna Eat at https://whatjewwannaeat.com/avocado-bagel-toast-with-zaatar-roasted-chickpeas-and-preserved-lemons/