Ingredients
| eggs |
2 large
|
| canned chickpeas, drained and rinsed |
1/2 cup
|
| avocado, sliced |
1/2 medium
|
| cherry tomatoes, halved |
1/2 cup
|
| feta cheese |
1/4 cup
|
| olive oil |
2 tsp.
|
| Italian seasoning |
1 tsp.
|
| hummus |
1-2 Tbsp.
|
| kalamata olives (optional) |
to taste
|
| sliced cucumber (optional) |
to taste
|
DIRECTIONS
- TOSS the chickpeas, avocado, tomatoes, and feta (plus cucumber and olives, if using) into a bowl. MIX with olive oil and Italian seasonings until combined.
- HEAT a non-stick skillet to medium-high. Once hot, FRY the eggs on a greased skillet (or cook as desired).
- ADD eggs to a plate along with salad and a dollop of hummus. ENJOY!
Nutritional Info
Per Serving
| Calories |
630
|
| Total Fat |
45 g
|
| Saturated Fat |
13 g
|
| Cholesterol |
405 mg
|
| Polyunsaturated Fat |
6.5 g
|
| Monounsaturated Fat |
23 g
|
| Sodium |
890 mg
|
| Carbohydrates |
36 g
|
| Sugar |
5 g
|
| Dietary Fiber |
14 g
|
| Protein |
28 g
|
| Vitamin A |
250 mcg
|
| Calcium |
310 mg
|
| Iron |
4.6 mg
|
| Vitamin D |
2.2 mcg
|
| Folate |
195 µg
|
| Choline |
360 mg
|
| Potassium |
1070 mg
|