I think I have stuck in a bread-making loop. Because my artisan no-knead bread is the best. Next on my agenda is making baguettes with it. But for now, I will stick to this beautiful artisan loaf with the crunchiest crust and softest middle. There is so much you can do with this bread. Sandwiches are a form of art by themselves. There are so many variations that you can put on them. These breakfast avocado and chickpea sandwiches are so hearty and beautiful that could be eaten as lunch all by themselves. Just imagine the size of my bread slice.

I am a strong believer that the almighty avocado toast will never go out of style. Just like a nice ham and cheese sandwich. Because people were eating it before it became trendy and will be eating it. It is one of those combinations that just makes sense. Here I have combined fresh avocado with smashed chickpeas, crispy fried chickpeas, cottage cheese, salted edamame beans, fresh cucumber, and sunflower greens. Top these breakfast avocado and chickpea sandwiches with a sprinkle of flaky sea salt and you are all set.

I like to eat soybeans as a snack, I usually buy the ones still in the pods, because the whole eating experience becomes somewhat addictive, but these were already cleaned ones and much cheaper, to my surprise. I like to serve these with, you guessed, flakey sea salt as well. They are such a great snack. And they have quite the nutritional value as well.

I think that cottage cheese is a somewhat traditional food here. It is so common that you get it everywhere and there are so many variations. I like to crumble it on top of salads and bread because it is so similar to ricotta, it can do the same stuff. While there are of course distinct differences, because one is not the other, there are some uses where both can be applied.