Chickpea Breakfast Bowl
A quick, savory breakfast bowl with warm chickpeas, creamy yogurt, and a crunchy topping. Ready in minutes and full of protein to start your day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 1 can (15 oz) canned chickpeas
- 1 cup plain yogurt
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 piece pita bread
- ¼ cup fresh parsley
Instructions
- 1
Drain and rinse the 1 can chickpeas. Pat dry with a towel. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Add chickpeas to the skillet. Cook, shaking occasionally, until they start to brown and crisp, about 8 minutes. Stir in 1 tsp cumin and a pinch of salt.
- 3
Meanwhile, tear the 1 pita into bite-size pieces. Toast in a dry skillet over medium heat until golden and crunchy, about 3 minutes.
- 4
Spread the 1 cup yogurt onto a plate or bowl. Top with the warm chickpeas, toasted pita, and 1 tbsp olive oil.
- 5
Chop the 0.25 cup parsley and sprinkle over the bowl. Season with salt and pepper. Serve immediately.
Tools you’ll need
- skillet
- colander
- knife
- cutting board
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