Savory Chickpea Veggie Breakfast Salad

January 24, 2020

This Savory Chickpea Veggie Breakfast Salad brings a healthy kick to the start of your day. Bold, delicious flavors from the roasted chickpeas, boiled egg, multi-colored tomatoes, roasted butternut squash + onions, sautéed spinach, and a creamy homemade pesto sauce/dressing. Vegan option available.

Savory Chickpea Veggie Breakfast Salad

I’m so excited that the weekend has finally arrived!

It’s definitely been a crazy, busy week, especially with Orchids + Sweet Tea and a few changes that we’ve made.

When it comes to a Food Blog, there is so much that goes into it, especially behind the scenes. While you might only see the outward fruits such as the recipes, photography, site layout, etc.; there are so many technical stuff that has to be take into account.

Thankfully, I’ve decided to switch my website host and I’m looking forward to our site being a lot faster. Hopefully, you’ve noticed it already. Haha.

Savory Chickpea Veggie Breakfast Salad

OK, so let’s talk about this recipe. I’ve been so use to eating comfort foods for breakfast such as waffles, pancakes, french toast, bagels, toast, etc.

However, since the New Year, I’ve been striving to changing my eating habits to an even cleaner diet.

Now, instead of drinking my usual Chai Tea Latte from Starbucks, I now indulge in their Medicine Ball which contains Citrus Tea, Mint Tea, Honey, and a hint of Lemonade.

Not only is it good, but it has also done a great job at keeping me energized in a healthy way.

In addition, I’ve been cutting down on my eating out and cooking a lot more at home.

I know that you would assume that I cook EVERY. SINGLE. DAY. However, once you do this for a living, you tend to avoid doing it if you feel like you don’t need to. Haha.

But with 2020 in full swing, I’ve been focused on making necessary changes to ensure that specific goals are met and exceeded this year! I’m sure that many of you can relate.

LET’S TALK ABOUT THIS HOMEMADE PESTO SAUCE!

This stuff is just TOO GOOD to pass up! Period. It’s super creamy, easy to make, and did I say it’s just TOO GOOD to pass up? Haha.

Must-Haves:

1 cup fresh basil leaves
1 large ripe avocado, pitted + slightly mashed
1/2 cup spinach, chopped
1/2 cup fresh kale, chopped
2 cloves garlic
2 Tbsps walnuts
2 Tbsps fresh lemon juice
1 Tbsp extra virgin olive oil
3 Tbsps water + more if needed
pinch of sea salt + black pepper
1 tsp red pepper flakes
pinch of cayenne pepper

Method:

Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met.**

Savory Chickpea Veggie Breakfast Salad

So, one of the things about this recipe that is special to me is just how simple it is, but amazingly DELICIOUS!

Plus, you can fully customize the ingredients if you’d like. For my Vegan eaters, you can always opt out of having the boiled eggs present.

Of course, you can use other veggies such as sweet potatoes or red potatoes instead of butternut squash and so many other options.

Granted, if you’re into comfort foods for breakfast like I am, then Orchids + Sweet Tea has you covered. Don’t worry—we have similar breakfast options as this dish as well.

Need a Few Breakfast Comfort Food Ideas?

This Savory Cinnamon French Toast + Cajun Chickpea recipe is perfect for healthy option for breakfast or a nice brunch. This French Toast is thick, delicious, uses a handful of ingredients, naturally sweetened, and completely dairy-free and vegan. 

When it comes to breakfast, this Baked Pumpkin French Toast Casserole is the epitome of an evolutionary dish during the Fall season. Entirely dairy-free.

These Bacon, Cheddar, + Veggie ‘Sunrise’ Scones will surely bring forth some sort of brightness to the start of your day.

When it comes to breakfast, this Brooklyn-inspired Loaded Bacon, Egg, + Cheese Casserole is the epitome of an evolutionary dish. A crispy croissant base topped with a layer of bacon, spinach, arugula, tomatoes, and a creamy well-seasoned egg mixture. The perfect breakfast, brunch, or entree for any day.

This Creamy Jamaican Cornmeal Porridge recipe is a healthier take on the delicious traditional Jamaican Cornmeal Porridge which includes boldly sweet flavor and is beautifully textured. 

Need Easy, Healthy Breakfast Ideas?

This Easy Make Ahead Chai Latte Chia Pudding is the ultimate healthy option to kick start your mornings. It is creamy, packed with warm, bold Chai spices, and will surely keep you full all morning until your next meal!

This 5-Ingredient Turmeric ‘Wake Up’ Smoothie recipe is a delicious and simple way to enjoy a quick, easy breakfast while gaining awesome health benefits from the turmeric, flaxseeds and peaches. 

These Vegan Superfood Breakfast Cookies are a healthy, satisfying and energizing option for the perfect grab-n-go breakfast on any given day. All vegan and Gluten-Free.

These No-Bake Cacao Date Loaded Energy Bars are loaded with nutrient-dense ingredients like Cacao, Cacao Butter, Dates, Chia Seeds, Cashew Nuts, Coconut Flakes, Pumpkin Seeds, and Maple Syrup.

This Banana Peanut Butter Overnight Oats recipe is a healthy way to kick start your day and is beautifully textured. All vegan and Gluten-Free.

Savory Chickpea Veggie Breakfast Salad

Let’s dig right into this recipe, shall we?

Begin by preheating your oven to 450 degrees Fahrenheit and adding the butternut squash with the onions and garlic to a large bowl.

Lightly coat veggies with olive oil and sprinkle with sea salt and smoked paprika, tossing until everything is well incorporate. Place coated veggies onto a large baking sheet lined with parchment paper.

Bake for 30 minutes or until veggies are cooked and super fragrant, tender, and browned on the edges.

Once done, remove from oven and let cool for 5 minutes or so.

In a small pot of boiling water, add eggs and let boil for 10 minutes or so, until water slightly reduces. Once done, carefully drain water from pot and removing the eggs. If needed, add cold water to cool down eggs, crack, and remove shells. Slice in half and sprinkle with salt + black pepper.

In a medium sauté pan on medium-high heat, add spinach and drizzle 1 Tbsp olive oil over it. Toss until spinach begins to wilt. Remove from heat.

Pesto Sauce/Dressing:

Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met.**

Assembly:

On a medium plate, add roasted butternut squash + veggies, chickpeas, halved tomatoes, eggs, and sautéed spinach. Top with homemade pesto sauce or add it to the side.

Bon Appetit!

MADE OUR #RECIPE(S)?

If you choose to make this Savory Chickpea Veggie Breakfast Salad or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Savory Chickpea Veggie Breakfast Salad
Savory Chickpea Veggie Breakfast Salad

Savory Chickpea Veggie Breakfast Salad

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Ingredients

  • 5 cups chopped Butternut Squash, organic (That's a small/medium size squash!)
  • 1 medium onion, peeled + halved
  • 4-5 garlic cloves, peeled
  • 1-2 Tbsps extra virgin olive oil (I use California Olive Ranch)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 4 large organic eggs (I use Organic Valley; For Vegan option: Opt out)
  • Roasted Chickpeas (See Notes!)
  • 2 cups multi-colored organic grape tomatoes, halved
  • 3-4 cups organic spinach, rinsed

Avocado Kale Spinach Pesto Sauce/Dressing:

  • 1 cup fresh basil leaves
  • 1 large ripe avocado, pitted + slightly mashed
  • 1/2 cup spinach, chopped
  • 1/2 cup fresh kale, chopped
  • 2 garlic cloves
  • 2 Tbsps walnuts (See Notes!)
  • 2 Tbsps fresh lemon juice
  • 1 Tbsp extra virgin olive oil (I use California Olive Ranch)
  • 3 Tbsps fresh water + more if needed
  • pinch of sea salt + black pepper
  • 1 tsp red pepper flakes
  • pinch of cayenne pepper

Instructions

  • Begin by preheating your oven to 450 degrees Fahrenheit and adding the butternut squash with the onions and garlic to a large bowl.
  • Lightly coat veggies with olive oil and sprinkle with sea salt and smoked paprika, tossing until everything is well incorporate. Place coated veggies onto a large baking sheet lined with parchment paper.
  • Bake for 30 minutes or until veggies are cooked and super fragrant, tender, and browned on the edges.
  • Once done, remove from oven and let cool for 5 minutes or so.
  • In a small pot of boiling water, add eggs and let boil for 10 minutes or so, until water slightly reduces. Once done, carefully drain water from pot and removing the eggs. If needed, add cold water to cool down eggs, crack, and remove shells. Slice in half and sprinkle with salt + black pepper.
  • In a medium sauté pan on medium-high heat, add spinach and drizzle 1 Tbsp olive oil over it. Toss until spinach begins to wilt. Remove from heat.

Pesto Sauce/Dressing:

  • Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met.**

Assembly:

  • On a medium plate, add roasted butternut squash + veggies, chickpeas, halved tomatoes, eggs, and sautéed spinach. Top with homemade pesto sauce or add it to the side.
  • Bon Appetit!

Tips & Tricks

ROASTED CHICKPEAS: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings (1 Tbsp smoked paprika, 1 Tbsps dried parsley, 1 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tsp cumin, 1/2 tsp black pepper, + 1/2 tsp sea salt), stirring them together until well coated. Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Remove from oven and set aside.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. 
NUTS: Instead of walnuts, you can always use pecans or pine nuts.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Savory Chickpea Veggie Breakfast Salad.

ORCHIDS + SWEET TEA

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  1. This is such an easy, healthy, filling breakfast! I made the pesto and roasted the veges the day before. It kept me going all day and feeling great! Thanks!

  2. I love a big breakfast to start the day. And savory breakfasts are my favorite, but I’ve never had pesto at the beginning of the morning. I need to try it!