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Home » All posts » Breakfast

Breakfast Chickpeas with Collard Greens

Published: Jan 4, 2023 by Laura Yautz · This post may contain affiliate links · 2 Comments

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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!

Overhead of chickpea breakfast skillet on a plate, with potatoes.

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!

Close up of chickpea breakfast skillet on a plate.

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 teaspoon onion powder, and ½ teaspoon 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!

📖 Recipe

Overhead image of chickpea breakfast skillet on a plate, with breakfast potatoes.

Breakfast Chickpeas with Collard Greens

Laura Yautz
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!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 288 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • ½ Onion, sliced
  • 3 Garlic Cloves, smashed
  • 1 ½ cup Chickpeas (1 can no added salt Chickpeas, drained and rinsed)
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
  • ½ teaspoon Whole Fennel Seeds
  • ½ teaspoon Ground Black Pepper
  • optional ½ teaspoon Crushed Red Pepper
  • 1 ½ cup Collard Greens, chopped or sliced (remove the thick stem)

Instructions
 

  • 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.

Nutrition

Serving: 0.5recipeCalories: 288kcal (14%)Carbohydrates: 39g (13%)Protein: 12g (24%)Fat: 10g (15%)Saturated Fat: 1.3g (8%)Polyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 14mg (1%)Potassium: 456mg (13%)Fiber: 11g (46%)Sugar: 7g (8%)Vitamin A: 233IU (5%)Vitamin C: 15mg (18%)Calcium: 129mg (13%)Iron: 4mg (22%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword heart healthy breakfast
Tried this recipe?Let us know how it was!
Close up of chickpea breakfast skillet on a plate. Text overlay: Breakfast Chickpeas with Collard Greens; high protein, vegan.

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Comments

    5 from 1 vote

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    Recipe Rating




  1. Paula says

    January 09, 2023 at 5:49 am

    5 stars
    Another fabulous recipe! Was looking for something different for breakfast so gave this a try. Loved the spice combination! Will definitely make this again.

    Reply
    • Laura Yautz says

      January 10, 2023 at 9:00 am

      Wonderful! I'm so glad you liked it!

      Reply
Laura Yautz in her kitchen

Hi, I'm Laura!

I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

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