Chickpea Spinach Scramble
by Tanvi Parikh
Macros
- Total calories
- 145
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 2 g
- Fiber
- 7 g
- Sugar
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 326 mg
- Potassium
- 423 mg
- Vitamin A
- 2842 IU
- Vitamin C
- 10 mg
- Calcium
- 78 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 66 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 2 tbsp Water
- ½ cup Chickpeas (cooked)
- ⅛ tsp Turmeric
- ¼ tsp Cumin
- ⅛ tsp Sea Salt (to taste)
- 1 cup Baby Spinach (large leaves torn)
Steps
Heat the water in a pan over medium heat. Add the chickpeas, turmeric, cumin, and salt. Mash the chickpeas with the back of a fork.
Stir in the spinach until wilted and add more salt if needed. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving equals approximately 1/2 cup of the chickpea scramble.
- More Flavor: Add garlic, onions, red pepper flakes, or lime juice.
- Additional Toppings: Serve it with avocado, toast, or lettuce wraps.