Chickpea and Vegetable Breakfast Scramble

A chickpea and vegetable breakfast scramble is a quick and easy way to start your day. It's packed with protein, fiber, and vitamins, and it's a great way to use up leftover vegetables. This recipe is simple to make and can be tailored to your own preferences. You can add or remove vegetables, and you can adjust the seasonings to taste.

The chickpea and vegetable breakfast scramble is a dish that has been enjoyed by people all over the world for centuries. It is a simple dish to make, and it is a great way to use up leftover vegetables. The chickpea and vegetable breakfast scramble is a versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to get your daily dose of protein and fiber.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup chopped zucchini
• 1/4 cup chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Add the chickpeas, zucchini, and sun-dried tomatoes and cook until heated through, about 5 minutes more.
4. Season with salt and black pepper.

Why It Works

• The chickpeas add protein and fiber to the dish.
• The vegetables add vitamins and minerals to the dish.
• The olive oil adds flavor and richness to the dish.
• The seasonings add flavor to the dish.