Description
A quick and healthy chickpea scramble packed with protein, perfect for breakfast or lunch.
Ingredients
Scale
- 1/2 of a 398ml can no salt added chickpeas or 3/4 cup cooked chickpeas, drained and rinsed
- 2 large handfuls baby spinach
- 1/2 avocado, sliced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon salt (use kala namak for an eggy flavor)
Instructions
- In a skillet over medium heat, add olive oil and chickpeas, mashing the chickpeas with a fork as they warm.
- Sprinkle the spices and salt over the chickpeas, mixing well.
- Add the baby spinach to the skillet, stirring until it starts to wilt, adding a splash of water if needed.
- Cover and cook for about a minute, then remove the lid to let the flavors meld.
- Serve hot with slices of avocado on top, and add your favorite hot sauce and toast.
Notes
For a creamier texture, mash some chickpeas more thoroughly. Experiment with different spices or greens for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg