Greek Cucumber and Chickpea Breakfast Bowl

By KeyIngredient

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

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

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.