An image depicting Avocado Toast with Herby Bean Salad and Roasted Tomatoes

Avocado Toast with Herby Bean Salad and Roasted Tomatoes

Delicious, healthy, and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes, and feta cheese. This beautiful, delicious, and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor.
Course: Appetizers, Entrée
Bean type: Black Bean, Cranberry Bean, Kidney Bean, Pink Bean, Pinto Bean, Red Bean, White bean
Food type: Sandwiches & Handheld Items
Collection: Chef Creation, Video
Servings: 6
Calories: 495kcal
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  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • cups canned beans an assortment, rinsed, and drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt to taste
  • pepper to taste
  • 1 cup herb leaves mixed, such as dill, basil, flat leaf parsley, chervil, chives
  • ½ cup feta cheese crumbled
  • salt to taste
  • aleppo pepper to taste
  • 6 slices levain bread large or rustic bread
  • as needed olive oil for brushing
  • 3 avocados peeled, pitted


  • Place the red onion and garlic in the seasoned rice vinegar and set aside for 15 minutes.
  • Cut the cherry tomatoes in half lengthwise and toss with 2 tablespoons olive oil, salt and pepper.
  • Preheat a non-stick pan over high heat. When very hot, toss in the tomatoes and allow them to sit for a few minutes. Toss as they begin to char and remove from the pan when they begin to collapse and have some charred edges. Set aside.
  • Combine the drained mixed beans with the onion, garlic, and all the juices in the bowl. Add 2 tablespoons of olive oil, and lemon juice. This bean salad can be made several days in advance and refrigerated. It actually tastes better if made at least 1 hour before using.
  • Gently fold in the mixed herb, charred tomatoes, and feta cheese. Season to taste with salt and Aleppo pepper.
  • Brush the slices of bread with olive oil and toast under a broiler or grill in a grill pan on both sides.
  • Crush ½ an avocado directly on each slice of toast.
  • Spoon ⅙ of the bean salad on top of the avocado, sprinkling with more feta if desired.
  • Serve immediately.


Recipe by Chef Barbara Alexander
**Draining and rinsing beans can reduce sodium content


Calories: 495kcal | Protein: 14g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 795mg | Fiber: 11g