Mediterranean Chickpea and Spinach Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · Beans · vegetarian, gluten-free
249 cal
12g protein
30g carbs
9g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 2 cups Fresh spinach
- 1/2 cup Cherry tomatoes
- ½ cup crumbled Feta cheese
- 1 tbsp Olive oil
- 1 clove Garlic
- 1 Lemon
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in chickpeas and cook for 5 minutes until slightly crispy.
- Add cherry tomatoes and cook for another 2 minutes until they soften.
- Toss in the fresh spinach and cook until wilted, about 2 minutes.
- Squeeze lemon juice over the mixture and season with salt and pepper to taste.
- Divide the mixture into 4 bowls and sprinkle with crumbled feta cheese.
- 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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