2 SERVINGS | 10 MINUTES

MACROS

carbs - 62g | fiber - 25g | fat - 23g | protein - 21g

INGREDIENTS

Scramble:

1 (15-ounce) can chickpeas, some liquid reserved

½ teaspoon turmeric

½ teaspoon salt

½ teaspoon pepper

¼ cup diced white onion 

2 cloves garlic, minced

drizzle of extra virgin olive oil

Bowl:

Mixed greens

Handful of parsley, minced

Handful of cilantro, minced

Avocado

INSTRUCTIONS

Chickpea Scramble:

POUR chickpeas into a bowl with a little bit of the water from the can. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.  

MINCE the garlic and dice the onion. 

HEAT a pan over medium heat with a drizzle of olive oil. Sauté the onions until they are soft, then add the garlic and continue sautéing until garlic is fragrant—about a minute or so. Be careful not to let the garlic brown!

ADD mashed chickpeas when onions and garlic are done and sauté for about five more minutes.  

Breakfast Bowls:

ASSEMBLE the breakfast bowls: add some mixed greens to the bowls and top with the chickpea scramble. 

SPRINKLE with minced cilantro and parsley. 

SERVE with avocado slices.  

ENJOY!

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