Chickpea Egg Breakfast Bowl
Serves
4
Prep Time
5 minutes
Cook Time
0 minutes
Ingredients
16.9 oz (480 g) canned chickpeas, drained, rinsed
6 hard boiled eggs, sliced
2 tbsp red onion, chopped
1 tbsp parsley, chopped
Nutrition
(Per Serving)
Calories
369
Fats
17 g
Protein
20 g
Carbs
34 g
Instructions
- Combine chickpeas, eggs, and red onion in medium bowl.
- Drizzle 2 tablespoons olive oil and 2 tablespoons apple cider vinegar, then toss to coat.
- Stir in parsley and season with salt and black pepper to taste.
- Serve immediately, or store in airtight container in refrigerator for up to 5 days.