Spiced Chickpea Toast with Avocado and Cream Cheese

How my symptoms showed up

• POTS: lightheadedness and fatigue earlier in the day, worse when I delayed eating

• Migraine: mild, diffuse head pressure without nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Carbs + salt supported stability
Lupus	Safe	No obvious inflammatory triggers
Vestibular migraine	Generally safe	Savory, balanced, controlled spice

Ingredients (1 serving)

• 1–2 slices hearty bread

• Cream cheese

• ½ avocado, sliced

For the chickpeas

• ½–¾ cup cooked chickpeas (canned is fine)

• Olive oil

• 1 small garlic clove, minced

• Paprika or smoked paprika

• Chili flakes (optional)

• Salt and black pepper

To finish

• Fresh herbs (thyme or parsley)

How I made it

1. Toast the bread: Toast bread until sturdy and well browned so it can hold the topping without getting soggy.

2. Cook the chickpeas: Heat a pan over medium heat with olive oil. Add chickpeas and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until warmed through and lightly crisp on the outside.

3. Season: Add garlic, paprika, black pepper, and chili flakes if using. Stir constantly for 30–60 seconds until fragrant. Lower heat if garlic starts to brown too quickly.

4. Assemble the toast: Spread cream cheese generously on the toast. Layer avocado slices on top.

5. Finish: Spoon warm chickpeas over the avocado. Sprinkle with fresh herbs and an extra pinch of salt if needed.