Mediterranean Chickpea and Spinach Breakfast Bowl

Mediterranean · 25 min · Beans · vegetarian, gluten-free

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Ingredients

• 1 can (15 oz) Canned chickpeas
• 4 cups Fresh spinach
• 1 cup Cherry tomatoes
• ½ cup crumbled Feta cheese
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 Lemon
• to taste Salt and pepper

Method

1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Stir in chickpeas and cook for 5 minutes until slightly crispy.
4. Add cherry tomatoes and cook for another 2 minutes until they soften.
5. Toss in the fresh spinach and cook until wilted, about 2 minutes.
6. Squeeze lemon juice over the mixture and season with salt and pepper to taste.
7. Divide the mixture into 4 bowls and sprinkle with crumbled feta cheese.
8. Serve immediately, garnished with extra lemon if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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