Breakfast · Mediterranean · 15 min
Roasted Chickpea and Tuscan Kale Breakfast Hash with Lemon-Herb Vinaigrette
- Calories
- 383
- Protein
- 13g
- Carbs
- 45g
- Fat
- 18g
Ingredients
- 122.3 g chickpeas
- 0.7643 tbsp extra-virgin olive oil
- 0.1833 tsp salt
- 0.2 tsp black pepper
- 76.4 g Tuscan kale
- 0.7667 clove garlic
- 76.4 g basil pasta sauce
- 22.9 g olives
- 0.7667 tbsp lemon juice
- 0.2 tsp dried oregano
Method
- 01Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Toss the cooked chickpeas with 0.5 tbsp extra-virgin olive oil, half the salt, and half the black pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes until golden and crispy.
- 03In a large skillet, heat the remaining 0.5 tbsp extra-virgin olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 04Add the torn Tuscan kale and basil pasta sauce to the skillet. Cook for 3 to 4 minutes until the kale softens and turns a deep, vibrant green.
- 05In a small bowl, whisk together the freshly squeezed lemon juice and chopped fresh oregano to create the vinaigrette.
- 06Fold the roasted chickpeas and sliced Greek olives into the warm kale mixture. Drizzle with the lemon-herb vinaigrette, toss gently, and serve immediately with remaining black pepper and salt to taste.
Cook it with the whole plan around it
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