Not your Regular Avocado Toast
by priti malhotra
Priti learned to cook under the tutelage of her mother, an excellent cook, who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods that go well with wine. Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.
Avocado, hemp seed, chickpeas, pickled onions
- a healthy and hearty topping for your toast to start your day right.
1 large avocado
1 can chickpeas rinsed and drained
1 small stalk celery
1/4 tsp paprika
1/2 tsp cumin
1/4 tsp cumin seeds
1/2 tbsp hemp seed (optional)
Good quality crusty bread
Pickled onions (recipe below)
Toasted pumpkin seeds
Cilantro for garnish
Salt and pepper
Everything but the bagel seasoning (Trader Joe’s)
Add a tablespoon olive oil in a heated skillet. Add 1/4 teaspoon cumin seeds and the finely chopped celery. Season with a little salt and pepper. Add the drained chickpeas, sauté for a minute or two on medium heat. Season with paprika and powdered cumin, salt and pepper. Cook for a minute more, add chopped cilantro and take it off the heat.
Meanwhile cut a thick slice of crusty bread and toast it well.
Slice and scoop the avocado and lightly mash with a fork in a shallow bowl. Season with “everything but the bagel seasoning”. Liberally spread the avocado mix on the toast. Sprinkle a little bit of hemp seed. Top with a liberal quantity of the cooked chickpeas. Garnish with toasted pumpkin seeds, more cilantro if you like and pickled onions.
It’s a bite of crunchy, creamy, wholesome, nutty and tangy all at the same time.
1/3 cup warm water
1/3 cup apple cider vinegar
1/2 tsp salt
1/2 tsp sugar
1/2 thinly sliced red onion
Pickled onions are best made a day earlier or at least a few hours before serving. Combine all the ingredients, but the onions. Mix well, then add the thinly sliced onions. Keep at room temperature for an hour or two, refrigerate in a jar after.