This breakfast is the perfect combination of nutritious ingredients that will fuel you for the entire day. The chickpeas and green peas are rich in protein, while the honey-mustard dressing adds a unique flavor that pairs wonderfully with the eggs and fresh greens.
- Canned or cooked chickpeas
- Young green peas (can be substituted with edamame or snap peas)
- 1-2 tablespoons of mustard
- 1 teaspoon of honey
- 1 tablespoon of olive oil
- A handful of baby spinach or mashed kale
- Eggs
- Salt and pepper to your taste
First, cook the chickpeas and green peas (if using frozen peas or edamame, simply thaw them).
In a bowl, mix the mustard, honey, olive oil, salt, and pepper until you have a smooth dressing. In a separate bowl, lightly mash the baby spinach or kale, then add the greens to the chickpeas and peas. Pour the dressing over the mixture and stir to combine. Boil the eggs for about 5 minutes.
Place the chickpea and pea mixture with the greens on a plate, and top with the eggs.
Enjoy!
First, cook the chickpeas and green peas (if using frozen peas or edamame, simply thaw them).
In a bowl, mix the mustard, honey, olive oil, salt, and pepper until you have a smooth dressing. In a separate bowl, lightly mash the baby spinach or kale, then add the greens to the chickpeas and peas. Pour the dressing over the mixture and stir to combine. Boil the eggs for about 5 minutes.
Place the chickpea and pea mixture with the greens on a plate, and top with the eggs.
Enjoy!
