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  • Prep-time: / Ready In:
  • Makes 8 toasts

Move over avocado toast: Mashed white beans make a tasty toast topper that deserves just as much recognition as its creamy green counterpart! The hearty bean mash is mixed with scallions, garlic, lemon juice, and red pepper flakes to pack a flavorful punch that will leave you licking your fingers. A colorful pile of crisp lettuce leaves, tangy red onions, refreshing cucumbers, and juicy cherry tomatoes creates a symphony of scrumptious toppings, but feel free to mix and match any other veggies you have on hand. These satisfying white bean toasts are packed full of fiber and antioxidants to create a well-rounded, nutrient-dense meal that’s ideal for breakfast, lunch, or an afternoon snack.

For more vegan toast recipes, check out these tasty ideas:


  • 2 cups cooked white beans, any variety, mashed
  • ¼ cup thinly sliced scallions
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon crushed red pepper
  • Sea salt, to taste
  • 8 slices whole wheat baguette
  • 8 small lettuce leaves or any greens of your choice
  • 1 cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 8 cherry tomatoes, thinly sliced


  1. In a medium bowl stir together the first six ingredients (through salt). Toast bread.
  2. Layer lettuce, cucumber, and onion on toast slices. Spoon ¼ cup mashed bean mixture over vegetables. Top with tomatoes. Serve immediately.

Comments (5)

(4.8 from 5 votes)
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Chrissy Stewart6 months ago
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Excellent! I chose to toast the slices on bread in the oven first and they were delicious!!

Deborah Dye6 months ago
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Delicious , makes a good snack too

Ashley Roy7 months ago
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Super easy and good! I’d say it’s a little too much lemon juice though. I’d do 2 tbsp instead of 3.

Lisa Pape7 months ago
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I made it and it was delicious!

Ruth7 months ago
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This just has to be wonderful !

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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