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Greek Cucumber and Chickpea Breakfast Bowl

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 10 mins
Yield

Serves 1

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.