Chickpeas for breakfast? That’s right! This breakfast chickpeas skillet features delicious sausage-esque spices on nutty chickpeas, mellow garlic, and tender collard greens, for an ultra nutritious and yummy start to your day! Excellent by itself, or pairs great with potatoes or toast. Less than 30 minutes from start to finish! Or make it ahead by doubling the recipe so you can quickly reheat a portion each morning. Perfect for weekend mornings, too!
Is it okay to eat chickpeas for breakfast?
Not only is it okay, it’s downright deliciously healthy!
Somewhere along the line, we Americans have largely grown accustomed to very sweet breakfasts, mostly devoid of vegetables and high in added sugar. And that’s not such a good thing!
Starting your day with a high protein, high fiber meal can help stave off mid-morning cravings, and keep you feeling satisfied longer, so you can focus on what you need to get done, instead of your empty tummy!
Chickpeas are both high protein and high fiber, so they’re perfect to get the job done! Any of chickpeas’ cousins work, too: black beans, kidney beans, black eyed peas, etc.
So yes, eat chickpeas for breakfast! And lunch and supper, too, if you like!
Need more ideas for chickpeas? Try this: 45 recipes to make with a can of chickpeas!
How about those collard greens?
We love collard greens! Collards are part of the brassica family of plants (cruciferous veggies), along with broccoli, Brussels sprouts, and cabbage, so their nutritional value is similarly awesome.
Brassicas are well researched. The vegetable group contain a wide range of phytochemicals that have been found to help in lowering free radical damage, stimulating the immune system, and decreasing cancer risk, among other benefits (1).
These plants can help decrease heart disease risk specifically, with their ability to combat free radical damage – or oxidative stress. These free radicals can cause DNA damage if left unchecked, and play a role in the development of atherosclerosis, stroke, heart attack, and other chronic diseases (1).
So eating more collard greens and other cruciferous vegetables is great for your heart!
Substitutions and tips for chickpea breakfast recipe
Don’t have a main ingredient? No problem. Try some of these substitutions!
- Use any dry bean in place of chickpeas. I’m thinking kidney beans, black eyed peas, or black beans!
- Try another robust green instead of collards. Kale, Swiss chard, mustard greens, and turnip greens would all work great. You could use spinach, too, but you’ll only want to add it to the pan in the last few minutes of cooking.
- Make this recipe ultra quick by using onion powder and garlic powder in place of fresh – 2 tsp onion powder, and 1/2 tsp garlic powder. Add them with the rest of the spices
- I like to let the chickpeas cook just a little longer, so they start to crisp just a little. I love that crispy texture!
If you try my Breakfast Chickpeas with Collard Greens, tell me in the comments! <3 And if you’ve got leftover collard greens after this recipe, head on over to Slow Cooker Collard Greens and try it!
Breakfast Chickpeas with Collard Greens
This breakfast skillet features delicious sausage-esque spices on nutty chickpeas, mellow garlic, and tender collard greens, for an ultra nutritious and yummy start to your day!
- 1 Tbsp Olive Oil
- ½ Onion, sliced
- 3 Garlic Cloves, smashed
- 1 ½ cup Chickpeas (1 can no added salt Chickpeas, drained and rinsed)
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- ½ tsp Whole Fennel Seeds
- ½ tsp Ground Black Pepper
- optional ½ tsp Crushed Red Pepper
- 1 ½ cup Collard Greens, chopped or sliced (remove the thick stem)
Heat oil in a medium skillet over medium high heat.
Add the onion and garlic cloves, reduce heat to medium, and saute until softened.
Add the chickpeas and spices, and continue to saute, stirring occasionally, until the chickpeas begin to show browning.
Add the collard greens, stir, reduce heat to low, and cover the skillet for a 5-10minutes, until the greens are soft and tender.
Serve immediately with toast, potatoes, or all by itself.