To make the chickpea smashed toast: Combine 1/2 avocado with 1/3 cup canned chickpeas, shelled removed. If you didn’t remove all the shells, they will naturally come off as you smash the chickpeas and avocado together. Add pinch of salt and 1/4 teaspoon cumin. Toast bread lightly. Spread chickpea-avocado mixture evenly on top of toast. Drizzle with tahini to your taste, a pinch of sea salt and fresh parsley.

To make the harissa and egg toast: Smash 1/2 avocado with a pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly. Spread smashed avocado evenly on top of toast. Drizzle or spread around 2 teaspoons prepared harissa on top. Top with slices of soft- or hard-boiled egg, or a single fried egg, a pinch of sea salt and fresh parsley.

To make the feta and radish toast: Smash 1/2 avocado with pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly. Spread smashed avocado evenly on bread. Top with thin slices of radishes, feta cheese to your taste and 1/2 teaspoon fresh lemon zest.