Chickpea Breakfast Bowl
Chickpea breakfast bowl with tahini, soft chickpeas, jammy egg, herbs, and pita. A fresh, filling Middle Eastern breakfast you’ll love.
Ingredients
For the tahini base:
- ½ cup raw tahini
- ⅓ cup cold water
- Lemon juice, to taste
- Salt, to taste
For the chickpeas:
- 2 cups cooked chickpeas, warm and soft (see full guide in post for how to cook from scratch)
- 2 tbsp olive oil
- A pinch of ground cumin
- A squeeze of lemon juice
- Salt, to taste
For the tomato topping:
- 2 ripe tomatoes, grated
- 1 small garlic clove, grated
- 1 tbsp olive oil
- Salt, to taste
Toppings:
- 2 hard-boiled eggs, jammy or to your liking
- 2 tbsp finely chopped red onion
- 1 handful chopped herbs (cilantro, parsley and green onion- green part only)
- 2 pita breads
Instructions
- In a bowl, whisk together the raw tahini, cold water, lemon juice, and salt. It should turn creamy and smooth. Adjust with more water or lemon juice if needed.
- In a separate bowl, mix the warm cooked chickpeas with olive oil, cumin, lemon juice, and salt. Let them sit for a few minutes to soak up the flavor.
- Grate the tomatoes on a box grater and mix with the grated garlic, olive oil, and salt. Set aside.
- Bring a small pot of water to a boil. Gently add the eggs and cook for 8 minutes for a jammy center. Cool under cold water, peel, and slice in half.
- Toast or warm the pita bread until fluffy.
- Spoon the tahini onto the bottom of each plate or bowl. Top with the dressed chickpeas, tomato mix, chopped herbs, red onion, egg halves, a lemon wedge, and a pickled hot pepper if using. Serve with warm pita on the side.
340kcal