Savory Lemon Herb Chickpea Avocado (Printable Version)
Zesty lemon-herb chickpeas, creamy avocado, spinach, cherry tomatoes and pumpkin seeds—quick, nourishing Mediterranean breakfast.
# What You'll Need:
→ Chickpeas
01 - 1 (15-ounce) can chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - 2 tablespoons fresh lemon juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon sea salt
08 - Freshly ground black pepper, to taste
09 - 2 tablespoons chopped fresh parsley
→ Vegetables & Toppings
10 - 1 ripe avocado, sliced
11 - 1 cup baby spinach leaves
12 - 1/2 cup cherry tomatoes, halved
13 - 1/4 cup thinly sliced red onion
14 - 2 tablespoons toasted pumpkin seeds (pepitas)
→ Dressing
15 - 1 tablespoon olive oil
16 - 1 tablespoon fresh lemon juice
17 - 1/2 teaspoon Dijon mustard
18 - Salt and pepper, to taste
# How To Make:
01 - Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add chickpeas, lemon zest, lemon juice, smoked paprika, ground cumin, sea salt, and black pepper. Sauté for 5 to 7 minutes, stirring occasionally, until chickpeas are golden and aromatic. Stir in chopped parsley and remove from heat.
02 - Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard, salt, and pepper in a small mixing bowl. Whisk until fully emulsified.
03 - Divide baby spinach leaves between two serving bowls. Arrange sautéed chickpeas, sliced avocado, halved cherry tomatoes, and sliced red onion on top of the spinach.
04 - Drizzle each bowl with the prepared dressing and sprinkle with toasted pumpkin seeds.
05 - Serve immediately. Garnish with additional lemon wedges if desired.
# Expert Advice:
01 -
- There is no way to resist a lemony, vibrant start to the day that feels fancy, but takes just minutes to assemble.
- It’s that rare breakfast bowl that balances creamy, crunchy, tangy, and savory all in one—plus, you’ll stay satisfied for hours.
02 -
- Once, I forgot to dry my chickpeas and they steamed instead of crisped—always pat them dry for the best texture.
- Lemon zest is what lingers and makes the dish feel restaurant-level; don’t skip or overdo it, just a gentle pile is enough.
03 -
- If you have a minute, toast your pumpkin seeds in a dry pan until fragrant and just golden.
- A squeeze of extra lemon at the table brings all the flavors together in the last bite.