Mediterranean Chickpea & Spinach Breakfast Toasts
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · Beans · vegetarian, vegan, dairy-free
250 cal
9g protein
40g carbs
6g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 1 cup Fresh spinach
- 2 slices Whole wheat bread slices
- 1 Garlic clove
- 1 tbsp Olive oil
- 1 Lemon
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. Mince the garlic clove.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add chickpeas to the skillet, season with salt and pepper, and cook for 5 minutes, mashing slightly with a spatula.
- Add the spinach and cook until wilted, about 2-3 minutes. Squeeze fresh lemon juice over the mixture and stir.
- Meanwhile, toast the slices of whole wheat bread until golden brown.
- Spread the chickpea and spinach mixture evenly over the toasted bread slices.
- Drizzle with the remaining olive oil and an extra squeeze of lemon if desired.
- Serve immediately for a warm, nutritious Mediterranean breakfast.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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