This Chickpea Avocado Breakfast Bowl is a savory, layered start to the day that comes together with pantry staples and one warm pan. Creamy greek yogurt meets crisped chickpeas, wilted spinach, and buttery avocado, finished with toasted oats and chia for crunch. It's the kind of bowl you can throw together on a hectic weekday morning without pulling out half the kitchen.
About 15 minutes start to finish.
Per serving (makes 2): 612 cal · 27.8g protein · 59.3g carbs · 32.5g fat
Ingredients
- 1 1/2 cups chickpeas
- 1 cup avocado
- 1 cup greek yogurt
- 1/2 cup rolled oats
- 2 cups spinach
- 2 tbsp chia seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Toast rolled oats in a dry pan until golden, then set aside.
- Warm chickpeas in olive oil with a pinch of salt until slightly crisp.
- Wilt spinach in the same pan for 1 minute.
- Layer greek yogurt in bowls, top with chickpeas, spinach, and sliced avocado.
- Sprinkle with toasted oats and chia seeds, finish with a squeeze of lemon.
Meal prep & storage
Toast a larger batch of oats and crisp the chickpeas ahead, then store each component separately in airtight containers in the fridge for up to 4 days. Keep the avocado and lemon juice for last-minute assembly so the bowl stays fresh. Rewarm the chickpeas and spinach in a dry skillet for a minute or two, then layer everything cold-meets-warm just before eating.
Swaps
Swap the chickpeas for white beans or crumbled tempeh if that's what you have, and use rolled quinoa flakes in place of oats for a different toasted crunch. For a dairy-free version, sub in a thick coconut or almond yogurt, and if you're out of chia, hemp seeds or sunflower seeds work beautifully on top.
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