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This is me, the self-proclaimed avocado hater (yep, I do. not. like them.) telling you that I’ve finally found something with avocado that I actually like. It’s true! Honestly, I’ve always been an avocado hater, they are too squishy and green for my taste and if they are on a warm sandwich? Forget it! Nope, not interested. But, once I figured out that you could smash a small amount of avocado on toast and mix all kinds of fun toppings with it (like crispy split peas), I started to change my tune.
For my once in a blue moon avocado toast (I’m still warming up to it!), I usually go avocado, salt, red pepper flakes, and hot sauce. Simple, doesn’t take too much like avocado and usually keeps me full for a few hours until it’s time for second breakfast. But, I needed to come up with something with a little more staying power and fiber, to keep me full when I’m trying to power through a full day of work or out and about on a weekend. The perfect mix in and topping to solve this ended up being.split peas! I really don’t use split peas enough at all, forgetting about them most of the time until I need a batch for a soup recipe, but they ended up being a perfect topping for my new favorite avocado toast. The trick with this recipe is to prep the night before, with soaking the beans and then making them crispy right before stirring into the avocado mixture for your toast.
I love that this is one more way to reach the Half-Cup Habit goal of adding ½ cup serving of pulses to your diet just three times a week! Split peas are part of the pulse family (in addition to beans, chickpeas and lentils) and are full of fiber and nutrients that keep me full until it’s time for second breakfast/early lunch. Coming from an avocado hater, that’s a pretty tall order to get me to love avocado toast.Print
An easy and filling ultimate vegan avocado toast topped with crispy split peas! Perfect for breakfast or a simple, hearty snack.
- 1/2 cup green split peas
- 1 teaspoon olive oil
- 1 piece whole wheat bread
- 1 avocado
- 1/8 teaspoon red pepper flakes
- Salt and pepper, to taste
- In a medium bowl, cover the split peas with water. Let soak for at least 2 hours before making the avocado toast.
- After the split peas have soaked, heat a small skillet with the olive oil over medium high heat.
- Drain the split peas and add them to the preheated pan. Saute until crispy, about 3-5 minutes.
- While split peas are cooking, toast the bread and scoop out the avocado. Mash the avocado in a small bowl and stir in the red pepper flakes and salt/pepper to taste.
- Stir half of the split pea mixture into the avocado mixture. Spread on the toast and top with remaining split peas.