Mediterranean Chickpea & 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
302 cal
14g protein
30g carbs
14g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 2 cups Fresh spinach
- 2 large Eggs
- 1 tbsp Olive oil
- 1 Garlic cloves
- 1 Lemon
- 1/4 cup Feta cheese (optional)
- to taste Salt
- to taste Black 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 about 1 minute until fragrant.
- Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes until slightly crispy.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Meanwhile, in a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat.
- Crack the eggs into the pan and cook sunny-side up or to your preferred doneness, seasoning with a pinch of salt and pepper.
- Squeeze lemon juice over the chickpea and spinach mixture for brightness.
- Divide the chickpea-spinach mixture into four bowls, top each with a cooked egg, and sprinkle with crumbled feta if desired. Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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