Move Over Avocados, say Hello to a Chickpea Toast Recipe from Salt & Honey Catering
Move over avocados, Bay Area Catering Company Salt & Honey’s Garlicky Chickpea Toast is topping our list of the easiest and most nutritious breakfasts. Always ripe, never $5 each, fiber-rich and packing 10 times the protein as the mighty avocado, chickpeas are what you didn’t know your meatless morning meal routine was missing. Bright and herby, add #chickpeatoast to your AM rotation this National Breakfast Month (September) with the following recipe:
Garlicky Chickpea Toast with Lemon Yogurt
1 7oz container plain Greek yogurt
Zest from two lemons, divided
1/3 cup lemon juice, divided
Salt and pepper
¼ cup extra-virgin olive oil
3 cloves of garlic, minced
½ cup dried chickpeas, rehydrated
1 bunch of asparagus, cut into 1/2 -inch pieces
½ teaspoon red pepper flakes
¼ cup finely chopped fresh herbs (parsley, chives, basil, mint, etc.)
Sliced crusty bread, toasted
1. In a small bowl combine yogurt, 2 tablespoons lemon juice, zest from one lemon and a
pinch of salt and pepper. Set aside.
2. Heat olive oil in a saucepan over medium heat, add garlic and cook for one minute until
fragrant. Add chickpeas and asparagus and cook, stirring occasionally, until asparagus is
just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh
3. Spread a dollop of yogurt onto a piece of toasted bread. Top with a heaping spoonful of
chickpea mixture. Finish with a pinch of salt and pepper.
4. Chickpea mixture is great served hot or cold.
About Salt & Honey
Founded by Dominican-American Olivia Colt, Salt & Honey believes in using locally sourced and sustainably raised-and-caught produce, meat and seafood to create meals that are satisfying for the palate and responsible for the environment. The Bay Area catering and events company has created memorable weddings, parties and corporate events for the likes of Facebook, One Kings Lane and Google, Salt & Honey is driven by the bounty of Northern California, finding inspiration in Mexican, French, Italian and Caribbean flavors.
At just 27, Olivia suffered from back-to-back strokes, leading to a six-month medical leave and an abundance of free time. With it, she began hosting small tasting dinners in the living room of her tiny apartment, with her mother acting as sous chef and lead server and her father as host and entertainer. Eventually hired to do daily lunches at two tech startups in San Francisco, she saw a viable career as a caterer. Olivia made her culinary dreams a reality with the launch of Salt & Honey. In 2012, Olivia had her third stroke, which finally led to the diagnosis of a rare blood disorder, Paroxysmal Nocturnal Hemoglobinuria. Since then, treatments help manage her chronic illness and she has learned to balance her new normal while she oversees her growing business. Salt & Honey now employs culinary and hospitality professionals and a full-time staff of 6 who make both Olivia’s and their clients’ dreams come true.