Chickpea Breakfast Bowl - Edible Santa Barbara and Wine Country
Savor the flavors of Lebanon with a Chickpea Breakfast Bowl featuring soft-cooked eggs, tahini, and vibrant garnishes.
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Ingredients
- Olive oil
- 2 cloves garlic (sliced)
- 1 (14-ounce) can chickpeas
- Salt
- pepper
- 1 dash za’atar (or cumin)
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 2 eggs (soft cooked for 7–8 minutes, peeled and cut in half)
- Chopped cucumber and tomato, feta cheese, chopped fresh herbs, harissa or red chili flakes (for garnish)
- Sourdough or pita bread (for serving)
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