If you’re looking for a high-protein, meat-free, and absolutely delicious meal, this chickpeas and egg recipe is a game-changer. It’s simple, satisfying, budget-friendly, and packed with nutrients—so tasty, you’ll wonder why you didn’t try it sooner!
🥣 Ingredients (2 servings):
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 2–3 eggs
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- ½ teaspoon paprika or turmeric
- Salt and pepper to taste
- Fresh parsley or chopped green onion for garnish
🍳 Instructions:
- Heat the olive oil in a nonstick pan over medium heat.
- Add the minced garlic (if using) and stir until fragrant—about 30 seconds.
- Add the chickpeas, paprika or turmeric, salt, and pepper.
- Cook for 4–5 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.
- Make small wells in the chickpeas and crack the eggs directly into the pan.
- Cover with a lid and cook until the eggs are done to your liking (runny or firm yolk).
- Sprinkle with fresh herbs and serve warm.
✅ Why This Recipe Is So Amazing:
- High in protein and fiber – keeps you full for hours
- Meatless but satisfying – perfect for flexitarians, vegetarians, or anyone looking to reduce meat
- Ready in under 15 minutes
- Budget-friendly and uses pantry staples
- Great for breakfast, lunch, or dinner
🍞 How to Serve It:
- With warm pita, toast, or flatbread
- Over cooked rice or quinoa
- On a bed of greens for a protein-packed salad
- Topped with a spoon of Greek yogurt or avocado slices (optional)
Once you try this chickpea and egg combo, it might just become your new favorite protein meal. It’s better than meat in every way—taste, health, and simplicity!
