Mediterranean Chickpea & Tomato Breakfast Toasts
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Beans · vegetarian, vegan, dairy-free
340 cal
12g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 1/2 cup Cherry tomatoes
- 2 slices Whole wheat bread
- 1 tbsp Olive oil
- 1 clove Garlic
- 2 tbsp chopped Fresh parsley
- 1 Lemon
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds.
- Add chickpeas and cherry tomatoes to the skillet. Cook for 5-7 minutes until tomatoes burst and chickpeas are heated through.
- Meanwhile, toast the slices of whole wheat bread.
- Squeeze lemon juice over the chickpea and tomato mixture, and season with salt and pepper to taste.
- Spread the remaining 1 tablespoon of olive oil over the toasted bread slices.
- Top each toast with the chickpea and tomato mixture. Garnish with chopped parsley.
- Serve immediately for a warm, flavorful Mediterranean breakfast.
- Enjoy your vibrant, healthy start to the day!
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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