How To Make Vegan Easter Brunch Recipe
A delicious plant-based spread filled with savory and sweet options for a festive brunch.
Serves:
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of vegan mayo
- 1 tsp of dijon mustard
- 1/2 tsp of garlic powder
- 1 small shallot, diced
- 2 tbsp of chopped fresh herbs (such as parsley, dill, and chives)
- 1 avocado, sliced
- 4 slices of whole-grain bread
- 1 tbsp of olive oil
- Salt and pepper to taste
- Fresh fruit for serving
Instructions
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Preheat oven to 375°F.
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In a mixing bowl, mash chickpeas with a fork or potato masher until they resemble tuna.
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Add vegan mayo, dijon mustard, garlic powder, shallot, herbs, and salt and pepper to taste. Mix well.
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Place bread slices on a baking sheet and brush with olive oil.
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Bake in the preheated oven until lightly toasted, about 10-12 minutes.
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Spread chickpea mixture evenly over the toasted bread slices.
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Top with avocado slices and serve with fresh fruit.
Nutrition
- Calories : 363kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 596mg
- Total Carbohydrates : 39g
- Dietary Fiber : 15g
- Sugar : 6g
- Protein : 13g
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