Savory Lemon Herb Chickpea Bowl (Printable Version)
Zesty lemon-herb chickpeas with arugula, avocado and soft-boiled egg — a quick, protein-rich Mediterranean breakfast.
# What You'll Need:
→ Chickpeas
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 clove garlic, minced
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp sea salt
07 - Freshly ground black pepper, to taste
→ Lemon Herb Dressing
08 - 2 tbsp extra virgin olive oil
09 - Juice and zest of 1 lemon
10 - 1 tbsp fresh parsley, finely chopped
11 - 1 tbsp fresh dill, finely chopped
12 - 1 tsp honey or maple syrup
13 - 1/2 tsp Dijon mustard
14 - Salt and pepper, to taste
→ Bowl Components
15 - 2 cups arugula
16 - 1 ripe avocado, sliced
17 - 2 large eggs
18 - 1/4 cup cherry tomatoes, halved
19 - 2 tbsp crumbled feta cheese (optional)
20 - 1 tbsp toasted sunflower seeds (optional)
# How To Make:
01 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add drained chickpeas, ground cumin, smoked paprika, sea salt, and black pepper. Cook, stirring occasionally, for 4–5 minutes until chickpeas are golden and aromatic. Remove from heat and set aside.
02 - Bring a small saucepan of water to a rolling boil. Gently lower eggs into the water and cook for 6–7 minutes for a soft, jammy yolk. Transfer immediately to an ice water bath, peel, and halve.
03 - In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, lemon zest, fresh parsley, fresh dill, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified and creamy.
04 - Divide arugula evenly between two serving bowls. Layer each bowl with the warm sautéed chickpeas, sliced avocado, halved soft-boiled eggs, and cherry tomato halves. Drizzle generously with the lemon herb dressing. Finish with crumbled feta cheese and toasted sunflower seeds if desired.
05 - Serve immediately while the chickpeas are still warm. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The lemon herb dressing pulls every single element together so nothing feels like it was just tossed on a plate.
- It genuinely takes twenty minutes from standing in your kitchen blurry eyed to eating something that feels intentional and special.
02 -
- Pat your chickpeas completely dry with a clean towel before they hit the pan or you will get a soggy result instead of that satisfying golden crust.
- The dressing keeps for three days in the fridge and actually tastes better after sitting because the herbs have time to release their oils.
03 -
- Toast your sunflower seeds in the same skillet right after the chickpeas come out for one less dish to wash and maximum flavor from residual spices.
- A microplane makes quick work of the lemon zest and releases far more aromatic oils than a standard zester ever could.