Garlic Shrimp & Avocado Toast with Crispy Chickpeas
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2avocado
- 1 can (15 oz)chickpeas (canned, drained)
- 4 tablespoonolive oil
- 5 clovegarlic
- ¼ teaspoonred pepper flakes
- 1lemon
- 4 slicebread (sourdough or crusty)
- 1 to tastesalt and black pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 5 cloves garlic.
- 02
Drain 1 can chickpeas and pat dry with paper towels.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add drained chickpeas, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil and minced garlic. Cook for 30 seconds until fragrant, then add red pepper flakes.
- 03
Add shrimp to the skillet in a single layer. Cook for 2 minutes, then flip and cook another 1-2 minutes until pink and just cooked through (do not overcook). Squeeze lemon juice over the shrimp and season with salt and pepper. Remove from heat.
- 04
Toast bread slices until golden and crispy.
- 05
Slice avocados in half lengthwise, remove the pit, and scoop onto toast, mashing lightly with the back of a fork. Season with salt and lemon juice.
- 06
Top each toast with garlic shrimp, crispy chickpeas, and fresh parsley. Serve immediately.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. For extra brightness, top with a squeeze of hot sauce or a drizzle of aged balsamic vinegar. Fresher herbs like cilantro or chives work beautifully too.
For make-ahead: prep all ingredients (garlic, parsley, chickpeas) up to 2 hours ahead and store covered. The shrimp is best cooked just before serving. You can substitute canned white beans for chickpeas if preferred.