Breakfast Mediterranean Lebanon
Lebanese Labneh & Chickpea Breakfast Bowl
Method
Place the chickpeas in a small bowl and toss with 5 ml of the olive oil, za'atar, salt and black pepper.
Warm the chickpeas gently in a small skillet over medium-low heat for 3–4 minutes.
Divide the labneh between two shallow bowls and spread it slightly with the back of a spoon.
Arrange the warm chickpeas, cucumber and cherry tomatoes over the labneh.
Drizzle with the remaining olive oil and fresh lemon juice.
Sprinkle with parsley and pumpkin seeds.
Serve immediately with warm wholegrain pita bread.
Chef's Tip
For extra flavour, warm the pita briefly in a dry skillet just before serving. The contrast between the cool, creamy labneh and warm, spiced chickpeas makes this breakfast especially satisfying.
Nutrition Facts
Per serving
410
Calories
22 g
Protein
21 g
Fat
38 g
Carbs
