Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tahini Chickpea & Parsley Breakfast Stuffed Sweet Potatoes
tahini chickpea & parsley take on breakfast stuffed sweet potatoes, with sweet potato, chickpeas, tahini and parsley.
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Get My Personalized Plan- Preparation time
- 35 min
- Calories
- 584 kcal
- Protein
- 19.2 g
- Carbohydrates
- 82.3 g
- Fat
- 21.7 g
- Fiber
- 18.7 g
Ingredients
- 200 g sweet potato
- 140 g chickpeas
- 20 g tahini
- 5 g parsley
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the sweet potato and tahini as needed.
- Bake or microwave the sweet potato until tender; split and fill with the prepared topping.
- Combine the sweet potato with chickpeas and tahini; season with parsley and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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