Avocado, Chickpea

Avocado Toast + Marinated Chickpeas and Celery

Return to This Week’s Menu

Avocado Toast + Marinated Chickpeas and Celery

Serves 4  | Prep Time: 15 minutes | Cook Time: none

Avocado toast never seems to disappoint. The addition of the chickpea and celery salad adds a hearty and nutrient rich element.


For the marinated chickpeas

  • 2, 14oz cans chickpeas
  • 14oz (400g) can artichoke hearts, quartered
  • 3 tablespoons (30ml) extra virgin olive oil
  • 1/2 teaspoon (2g) red chile flakes
  • 1 clove garlic, micro-planned
  • 2 tablespoons (30g) apple cider vinegar (sub red/white wine vinegar or lemon juice)
  • 1/2 cup parsley, coarsely chopped

For the celery relish

  • 3 stalks celery, thinly sliced or in a small dice
  • 3 stalks green onion, white and green parts thinly sliced
  • 1 jalapeño, halved, deseeded and thinly sliced or minced
  • A handful of the palish yellow celery leaves, chopped
  • 2 tablespoons dill (optional)
  • 3 tablespoons (45g) extra virgin olive oil
  • 1 teaspoon cumin seed
  • Juice of 1 lime
  • Kosher salt to taste

For the avocado mash

  • 2-3 avocados, halved and pitted
  • Lemon juice to taste
  • Kosher salt to taste
  • Seaweed flakes (optional)

Kosher salt to taste

Chef Tips

The marinated beans/celery can be made a day in advanced. It will hold well for 3-4 days; though best consumed in 1-2 days for maximum freshness.


Drain the beans and rinse throughly under cold water. Put beans into a bowl, add artichoke hearts, olive oil, chile flakes, garlic, vinegar and parsley to combine. Season with salt and stir to combine. Taste for seasoning.

Step 2 (for the celery relish)

Heat oil and cumin in a small skillet over medium heat, shaking skillet often, until cumin is sizzling and fragrant, about 1 minute. Allow to cool to room temperature.

Step 3

Place celery, jalapeño, green onions, and celery leaves in a bowl. Pour cumin oil over celery mixture. Add lime juice, salt, and pepper to taster; stir to combine. Add into the chickpea mixture. Serve in the same bowl or in a serving bowl.

Step 4 

Place avocado in a bowl and mash with a fork to desired consistency. I like it a little chunky. Season with salt and lemon juice to taste; stir and taste again. Spread all over some toasted bread. Sprinkle on some seaweed flakes (optional).