Savory Vegan Breakfast Toasts with Chickpeas, Mushrooms, and Spinach Recipe
Start your day with a quick and healthy plant-based breakfast featuring savory vegan toasts loaded with protein-rich chickpeas, artichokes, mushrooms, spinach, and fresh herbs. This easy, high-protein vegan breakfast is perfect for meal prep and can be enjoyed on toasted bread, wrapped in a tortilla, or in a lettuce leaf.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 cups canned chickpeas, rinsed and drained
- ⅓ cup canned artichokes
- 1 cup spinach
- 1 tbsp dried mint
- 1 tsp crushed red pepper
- ½ cup chopped red bell pepper
- ½ cup fresh herbs (parsley, arugula, dill also optional)
- 2 scallions, thinly chopped
- 1 cup mushrooms, chopped
- 1 tsp olive oil
- 2 tbsp hemp seeds
Instructions
- Sauté Mushrooms: Heat the olive oil in a pan over medium-high heat. Add the chopped mushrooms and sauté for 2-3 minutes, stirring occasionally, until they are tender and lightly browned.
- Blend Chickpea Mixture: In a bowl, combine the chickpeas, artichokes, spinach, dried mint, and crushed red pepper. Using a hand or immersion blender, blend the mixture about two-thirds of the way, so the spinach is fully processed while some chickpeas and artichokes remain whole for texture.
- Mix Fresh Ingredients: Add the chopped red bell pepper, fresh herbs (parsley, arugula, or dill), and thinly sliced scallions to the blended mixture. Stir to combine evenly.
- Assemble the Toasts: Spread the chickpea and vegetable mixture on your choice of toasted bread. Alternatively, use a tortilla or large lettuce leaf to create a wrap.
- Top and Serve: Add the sautéed mushrooms on top of the spread and sprinkle with hemp seeds for extra texture and nutrition. Serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator. The mixture keeps well for easy make-ahead breakfasts throughout the week.
Notes
- This recipe is versatile; feel free to substitute fresh herbs or add other vegetables that you enjoy.
- For a gluten-free option, serve on gluten-free bread or lettuce wraps.
- Leftovers can be refrigerated for up to 3 days.
- The hemp seeds add a pleasant nutty flavor and a boost of protein; you can omit or replace them with other seeds if preferred.
Keywords: vegan breakfast, high protein vegan, chickpea toast, plant-based breakfast, savory vegan toasts, easy vegan recipe, vegan meal prep