Not every breakfast needs to be sweet. This bowl leans on chickpeas, herbs, and olive oil—aligned with a Mediterranean, whole-food pattern.
Ingredients (1 serving)
- 3/4 cup cooked chickpeas - 1 cup sautéed spinach or leftover greens - 1 tsp extra-virgin olive oil - Lemon zest and juice - Parsley or dill - Optional: a soft-cooked egg or a spoon of yogurt
Method
Warm chickpeas with olive oil, lemon, and herbs. Spoon over greens. Add an egg if you want more protein.
A draft you can refine with seasonal produce.