Are you ready to elevate your breakfast game with a dish that's not only delicious but also packed with plant-based goodness? Introducing the Vegan Egg Salad Breakfast Bowl—a delightful fusion of flavors that will leave your taste buds dancing! In just 15 minutes, you can whip up this satisfying meal that’s perfect for busy mornings or a light lunch. With creamy chickpeas, crunchy veggies, and the rich taste of avocado, this bowl is a nutritious powerhouse that proves eating vegan can be both easy and incredibly tasty. Ready to dive into this scrumptious recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup chickpeas, mashed
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- 2 cups mixed greens
- 1 avocado, sliced
Instructions
- Begin by preparing your ingredients. Rinse and drain the chickpeas, then place them in a large mixing bowl. Use a fork or a potato masher to mash the chickpeas until they are mostly smooth, leaving some texture for added bite.
- Add the vegan mayonnaise and Dijon mustard to the mashed chickpeas. Mix well until the chickpeas are evenly coated with the mayo and mustard, creating a creamy consistency.
- Next, add the diced celery and red onion to the chickpea mixture. Stir until all the ingredients are well combined. Season with salt and pepper to taste, adjusting according to your preference.
- In a separate bowl or on a serving plate, arrange the mixed greens as the base of your breakfast bowl. This will add freshness and a nice crunch to your dish.
- Using a spoon, scoop the chickpea salad mixture and place it generously on top of the mixed greens.
- Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Cut the avocado into slices and arrange them on top of the chickpea salad for added creaminess and flavor.
- For an extra touch, you can sprinkle additional salt and pepper over the avocado slices, or even a dash of paprika or chili flakes for a bit of heat.
- Serve immediately and enjoy your delicious vegan egg salad breakfast bowl! This dish is perfect for a quick breakfast or a light lunch.
Tips
- Prep Ahead: To save time in the morning, you can mash the chickpeas and prepare the dressing the night before. Just store them in an airtight container in the fridge and mix everything together when you're ready to eat.
- Customize Your Greens: Feel free to swap out the mixed greens for your favorite leafy vegetables like spinach, arugula, or kale for a different flavor profile.
- Add Texture: For an extra crunch, consider adding some chopped nuts or seeds, such as sunflower seeds or walnuts, to the salad mixture.
- Spice It Up: If you like a little heat, add some diced jalapeños or a sprinkle of your favorite hot sauce to the chickpea salad for an exciting kick.
- Serving Suggestions: This breakfast bowl is versatile! Serve it in a wrap or on toast for a delightful twist, or enjoy it as a side dish at lunch or dinner.
- Fresh Herbs: Enhance the flavor by adding fresh herbs like dill or parsley to the chickpea mixture for a burst of freshness.
- Storage: If you have leftovers, store the chickpea salad in an airtight container in the fridge for up to 2 days. Just keep the avocado separate to prevent browning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
