Savory Chickpea Pancakes with Chili Oil and Avocado
Recipe Type: Breakfast
Serves: 1 serving
Switch up the classic avocado toast with a chickpea pancake topped with avocado, fried egg, feta and chili oil. For a vegan version, swap egg and feta for tofu scramble or tempeh bacon. To save even more time, use a corn tortilla.
  • ¼ cup chickpea flour
  • ¼ cup water
  • Olive oil or olive oil spray
  • 1 egg, preferably pastured
  • ¼ avocado, sliced
  • Feta cheese
  • Handful of arugula
  • Chili oil
  1. In a small bowl, whisk together chickpea flour and water. Season with salt and pepper.
  2. Heat a small pan on medium heat. Spray with olive oil or add a teaspoon of olive oil. When hot, pour in the chickpea batter. Cook until mostly set, about 4-5 minutes, then flip and continue cooking the other side 2-3 minutes. Remove from pan and set aside on a small plate.
  3. While the pancake is cooking, heat a small pan with olive oil or olive oil spray on medium heat. Crack and egg in, season the top with salt and pepper, and cook until whites are mostly set. Flip and cook 1 minute until whites are set and yolks are runny. Using a spatula, remove egg from pan and place on chickpea pancake.
  4. Top pancake with sliced avocado, a crumble of feta, and a handful of arugula. Drizzle lightly with chili oil and serve.
Recipe by Honest Cooking by Mercato Fabbrica at