I think it’s time for a quick, everyday recipe. Not that you’d be wrong to eat mac and cheese or s’mores pie every day, but food bloggers, myself included, can tend to get caught up in over-the-top, seasonally themed, way-too-involved-for-a-weeknight recipes. They’re more fun to photograph, taste test, and look at on Pinterest or Instagram, but doesn’t it make you wonder how often, in real life, the recipe creators eat such extravagant creations? I’m sure the answer is different for everyone, but a lot of times my breakfasts and lunches are just a random hodge podge of whatever’s in the house, not a pile of 2-hours-in-the-making mac and cheese (unless, of course, it’s in the fridge leftover. :) )
Last weekend Steve and I stumbled upon an awesome restaurant in Syracuse called Strong Hearts Cafe, where I enjoyed a scrumptious chickpea salad sandwich. Pickles that you wouldn’t believe. Anyway, it reminded me that I’ve abandoned this beloved legume lately, so I cooked up a giant batch on Tuesday. Then I did this with them for breakfast today:
Doesn’t that look more fun than a banana or handful of nuts? If you want to give it a try this weekend, here’s the recipe.
Oh, and you could very well throw in some actual eggs. I skipped them because I knew I would be eating eggs later today in a salad recipe I’m testing. Which I’m pretty excited about. All I’m going to say is it’s very Minnesotan (like me!) and will hopefully be posted by the end of the weekend.
I love this as a savory breakfast, but it’s a great warm alternative to a salad for lunch, a hearty snack, or a quick dinner.
- 1 C whatever veggies you have, chopped (I used green and red bell pepper, red onion, and a big handful of spinach)
- 1/4 C (approximately) of something creamy: avocado, shredded cheese, or sour cream
- 1 t olive or vegetable oil
- 1/2 C cooked chickpeas
- Salt and pepper
- Extra toppings, such as salsa, hot sauce, lime juice, or fresh herbs
- Heat the oil over medium heat in a small skillet, then add the veggies that are not leafy greens and stir occasionally until beginning to brown. While the veggies cook, put the chickpeas in a serving bowl (you’ll use this to eat from when finished) and use the bottom of a measuring cup or a wooden spoon to smash them just a bit. This stops them from rolling around everywhere and provides a varied texture. Add the chickpeas and any leafy greens to the pan, and stir a few minutes more until chickpeas are warmed and/or greens are wilted. Turn off the heat and add cheese, avocado, salt, and pepper. Serve in the bowl and top with sour cream or any additional toppings.
If adding eggs to the scramble, add them with the chickpeas and leafy greens and be sure to cook completely through.
Gluten free, meatless, omit cheese to make it vegan.
- Category: Breakfast
- Cuisine: Healthy