Savory Mediterranean Chickpea Breakfast Bowl
Method
Warm the chickpeas: Heat the olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika and oregano. Cook for 4–5 minutes, stirring occasionally, until the chickpeas are warm and lightly golden. Season with salt and black pepper.
Cook the eggs: Meanwhile, bring a small saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes for firm whites and slightly creamy yolks. Transfer to cold water, peel and halve.
Make the tahini dressing: Whisk together the tahini and lemon juice with 1–2 teaspoons of water until smooth and pourable.
Build the bowls: Divide the quinoa and spinach between two bowls. Arrange the warm chickpeas, cucumber, cherry tomatoes, cottage cheese and olives around the quinoa.
Finish: Place two egg halves on each bowl. Drizzle with the tahini dressing and scatter with fresh parsley. Serve immediately.
Vegan option: Replace the cottage cheese with 150 g unsweetened high-protein soy yogurt or 150 g crumbled firm tofu. Replace the eggs with 120 g shelled edamame, warmed with the chickpeas. The bowl remains high in protein and fibre. This colourful Mediterranean breakfast combines creamy cottage cheese, protein-rich chickpeas, quinoa, fresh vegetables and eggs in one satisfying bowl. Crunchy vegetables, warm spiced chickpeas and a bright tahini-lemon dressing make it feel more like a café-style brunch than a traditional breakfast.
Nutrition Facts
Per serving
