Chickpea and Egg Breakfast Bowl

This is a simple, filling breakfast built from a can of chickpeas and an egg. The chickpeas get warmed in a pan with olive oil until lightly golden, then go into a bowl topped with a fried egg and a crack of black pepper. It comes together in one pan in about ten minutes and leans on Mediterranean diet staples like olive oil and legumes to start the day with plant-based protein and good fats.

Ingredients

• 1 cupcanned chickpeas, drained and rinsed
• 2 tablespoonsolive oil
• 1egg
• salt, to taste
• black pepper, to taste

Method

1. Heat 1 tablespoon of olive oil in a frying pan over medium heat.
2. Add the chickpeas and a pinch of salt, and cook for about 4 minutes, stirring occasionally, until warmed and lightly golden. 4:00
3. Pour the chickpeas into a bowl.
4. Add the remaining olive oil to the same pan and fry the egg for about 3 minutes, until the white is set. 3:00
5. Slide the fried egg on top of the chickpeas and finish with black pepper and a pinch of salt.