Yam Toasts with Spiced Roasted Chickpeas and Guacamole


Yam Toasts with Spiced Roasted Chickpeas and Guacamole



  • 1 12-oz can chickpeas
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp cayenne
  • salt to taste
  • Yams
  • guacamole
  • vegan sour cream (see below)
  • shiitake bacon (see below)
  • shiitake mushroom caps
  • olive oil
  • paprika
  • salt to taste
  • 11/2 cups raw cashews
  • 2 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 3/4 cups water
  • salt to taste


  1. Drain 1 12-oz can chickpeas. Dry them by pressing with paper towels.
  2. Transfer to bowl with 2 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp paprika, 1/4 tsp chili powder, 1/2 tsp cayenne, salt to taste. Rub until chickpeas well-coated and transfer to parchment-lined rimmed baking sheet.
  3. Roast at 400F until golden brown and crunchy, about 35 minutes.
  4. Yams: Slice lengthways about 1/4-1/2 inch pieces. Brush both sides with olive oil and sprinkle with dried thyme and oregano.
  5. Bake on parchment-lined baking sheet at 400F until golden brown, flipping half way. Layer with guacamole, chickpeas, vegan sour cream and shiitake bacon.
  6. Shiitake bacon: thinly slice shiitake mushroom caps. Toss generously in olive oil, paprika and salt to taste. Spread on rimmed baking sheet and bake at 350F until dried and brown, about 25 minutes. (Toss in between.)
  7. Vegan sour cream: Soak 1-1/2 cups raw cashews in boiling water for 1 hour. Blend on high with 2 tbsp lemon juice, 2 tsp apple cider vinegar, 3/4 cups water and salt to taste. Chill in refrigerator so can thicken.


Please enter your comment!
Please enter your name here