Sweet potato toasts with roasted chickpeas for breakfast!

Sharing my breakfast today, vegan and gluten free and ready in 20-25 minutes

Ingredients:

• Frozen sweet potato toast slices
• 1 cup cooked chickpeas
• 2 tbsp olive oil (divided)
• 1 tsp paprika
• 1/3 cup hummus (GF)
• 2-3 artichoke hearts, finely chopped
• 2 tsp lemon juice (divided)
• 1/2 cup cherry tomatoes, chopped
• Fresh basil, chopped (about 2 tbsp)
• 1 tbsp red onion, minced
• Salt and black pepper to taste

Instructions:

1. Cook sweet potato toasts in oven at 400°F for 12-15 min or air fry at 375°F for 10-12 min until crispy
2. While toasts cook, toss chickpeas with olive oil, paprika, salt and pepper, then roast in oven at 400°F for 15-20 min until crispy
3. Mix hummus with chopped artichokes, lemon juice, and black pepper
4. In a small bowl, combine tomatoes, basil, onion, olive oil, lemon juice, and salt
5. Once toasts are crispy, spread hummus on top, add roasted chickpeas, then finish with tomato basil mixture