Falafel-Spiced Chickpea Toast (Easy, No-Cook, WW Friendly)

5 from 1 vote

Falafel-Spiced Chickpea Toast (Easy, No-Cook, WW Friendly)

This Falafel-Spiced Chickpea Toast takes 10 minutes + no cooking — mashed chickpeas seasoned with lemon and spices spread on whole grain toast, topped with a tomato slice.

Prep Time10

Total Time10

Course: Breakfast, Lunch, Snack

Cuisine: American

Keyword: chickpea toast, falafel toast, mediterranean toast

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 slice whole grain bread
1/4 cup chickpeas, rinsed and drained
2 tablespoons plain fat-free Greek yogurt
2 tablespoons finely chopped onion (optional)
2 teaspoons finely chopped fresh parsley
1 teaspoon minced garlic (optional)
1 teaspoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon lemon juice
1/4 teaspoon dried dill
1/8 teaspoon garlic powder (or more if omitting fresh garlic)
1 dash paprika
Salt and black pepper to taste
1 thick tomato slice

Instructions

Gather and prepare all ingredients.
Toast 1 slice of bread.
Meanwhile, in a small mixing bowl, thoroughly mash 1/4-cup rinsed and drained canned chickpeas.
Add the remaining ingredients to the mixing bowl—yogurt, chopped onion (if using), chopped parsley, chopped garlic (if using), chopped cilantro, cumin, lemon juice, dried dill, garlic powder, paprika, salt and black pepper—and mix thoroughly.
Spread mixture on toast. Top with 1 thick tomato slice. Enjoy!

Notes

Serving size: 1 falafel toast (entire recipe)

WW Points: 2

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Old WW Points: 4 PointsPlus

Storing and Making a Batch

The assembled toast is an eat-now situation—the bread softens fast once the spread goes on. But the chickpea mixture keeps well on its own, and this is one of those recipes that genuinely rewards making a full batch at the start of the week.

A standard 15oz can of chickpeas yields about 1-½ cups drained—exactly enough for 4 servings. Here's the full-can version:

1 can (15oz) chickpeas, rinsed and drained
½-cup plain fat-free Greek yogurt
8 tablespoons finely chopped onion (optional)
2-½ tablespoons finely chopped fresh parsley
4 teaspoons finely chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon dried dill
½-teaspoon garlic powder
4 dashes paprika
Salt and black pepper to taste
1 tablespoon + 1 teaspoon minced garlic (optional)

Mash the chickpeas, mix everything together, and store in a sealed container in the refrigerator. It keeps well for 3–4 days. Each morning (or lunch, or whenever) just toast a slice of bread, spread, top with tomato, done. Four lunches from one can and about ten minutes of prep.

Nutrition