Mediterranean Breakfast Bowl

Updated: Sep 22


Mediterranean breakfast bowl filled with the goodness of chickpeas, yoghurt and spice. There is a lot to love about chickpeas. They are fibre and protein rich and will keep you full until lunch time. This bowl is my way of getting a dose of fats, fibre and protein in the morning post-workout and it doesn't lack on flavour. If you have been advised to avoid saturated fats and yoghurts, skip the yoghurt and substitute with cooked brown rice thats mixed in lemon juice. Yum!


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My post-workout breakfast fix.

Mediterranean Breakfast Bowl


Time: 10 Minutes

Yield: Single serving

Nutrition Facts (coming soon)


Ingredients

Natural Greek style coconut yoghurt (or your yoghurt of choice! I love @thecocotribe)

1 can (400g) cooked chickpeas, rinse and drain thoroughly

3-4 sprigs of mint, pick the leaves

3-4 parsley sprigs, chopped fine

Zaatar (mix 1 tbsp ea. dried oregano, toasted sesame seeds and sumac) - this can be substituted with just one of 3 if you don't have it.

2 eggs, boiled for 6.5 minutes, then cooled in ice water before peeling.

Olive oil

1 lemon


Method 1. Mix chickpeas, herbs, zaatar, squeeze 1/2 lemon in a bowl.

2. Add to 1-3 tbsp greek style yoghurt to a clean bowl/plate.

3. Top with your chickpea mix, boiled eggs and 1 tsp olive oil.

4. Bon appetit


 




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