Chickpea and Vegetable Breakfast Scramble

This chickpea and vegetable breakfast scramble is a quick and easy way to get your day started. It's packed with protein and fiber, and the vegetables add a pop of color and flavor. Serve it with your favorite bread or tortilla.

I first came across this recipe when I was looking for a way to use up some leftover chickpeas. I was pleasantly surprised at how delicious it was, and I've been making it ever since. It's a great way to get your day started, and it's also perfect for a quick and easy lunch or dinner.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1/2 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, sun-dried tomatoes, basil, salt, and pepper and cook until heated through, about 2 minutes more.
4. Serve immediately.

Why It Works

• The chickpeas provide a good source of protein and fiber.
• The vegetables add a pop of color and flavor.
• The olive oil adds a richness to the dish.
• The salt and pepper help to balance out the flavors.