Savory Chickpea Veggie Breakfast Salad
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.
Servings 4 servings
- 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
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.
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.
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.