Greek Cucumber and Chickpea Breakfast Bowl - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It's a satisfying bowl of crunchy, creamy, chewy textures.
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- Dash of kosher salt
- 1/2 cup unsalted canned chickpeas, drained
- 2 tablespoons slivered roasted red bell peppers
- 2 pitted kalamata olives, finely chopped
- 1/2 cup thinly sliced cucumber
- 2 tablespoons crumbled feta cheese
- 2 teaspoons chopped fresh dill
Instructions
- Combine first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, bell peppers, and olives; toss to combine. Arrange cucumber slices and chickpea mixture in a bowl; top with cheese and dill.
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