Greek Cucumber and Chickpea Breakfast Bowl

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Greek Cucumber and Chickpea Breakfast BowlRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It's a satisfying bowl of crunchy, creamy, chewy textures.

Serves 1


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1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
1/2 cup unsalted canned chickpeas, drained
2 tablespoons slivered roasted red bell peppers
2 pitted kalamata olives, finely chopped
1/2 cup thinly sliced cucumber
2 tablespoons crumbled feta cheese
2 teaspoons chopped fresh dill


Hands-on: 10 Minutes
Total: 10 Minutes

1. Combine first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, bell peppers, and olives; toss to combine. Arrange cucumber slices and chickpea mixture in a bowl; top with cheese and dill.

Created date

December 2015

Nutritional Information

Calories 255
Fat 11.6 g
Satfat 3.1 g
Monofat 5.6 g
Polyfat 0.8 g
Protein 9 g
Carbohydrate 28 g
Fiber 6 g
Cholesterol 13 mg
Iron 2 mg
Sodium 467 mg
Calcium 160 mg
Sugars 3 g
Est. Added Sugars 0 g