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Avocado Bagel Toast

Avocado Bagel Toast with Za'atar Roasted Chickpeas and Preserved Lemons

Amy Kritzer
Move over avocado toast, because avocado bagel toast with za'atar roasted chickpeas and preserved lemons is in town!
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine Jewish
Servings 2 servings


  • 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
  • 1/2 preserved lemon diced
  • 1/2 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 1/4 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!
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