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Chickpea and Kale Breakfast Skillet

  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: 2 medium servings or 1 large serving 1x
  • Diet: Vegetarian


This vegetarian breakfast dish is SUPER easy to make but still so very satisfying!


Units Scale
  • 1 15 ounce can of chickpeas, rinsed and patted dry
  • 2 cloves of garlic, finely minced
  • 12 tablespoons of olive oil
  • 1 1/2 cups of kale, washed and patted dry
  • 1/2 cup of fresh chopped leafy herbs (I used basil since it’s in season but cilantro, parsley, etc would be great! you can also mix them).
  • salt and pepper to taste
  • optional: 1-2 fried eggs (poached would be great as well!)


  1. Place your cleaned and dried chickpeas in a large skillet over medium heat. Add in the minced garlic and 1 tablespoon of olive oil. Stir to combine.
  2. If needed/ desired, add in more olive oil. I wanted to minimize the amount of oil I was adding in so instead, I added a bit of water to the skillet to keep it from getting to dry. Within minutes, the water is absorbed/ evaporated. Add even more if needed.
  3. Cook for 10 minutes or until the chickpeas begin to crisp up.
  4. Salt and pepper to taste (this is a good time to add other spices if desired…turmeric maybe? or cumin?)
  5. Turn the heat to low and add in the kale and fresh herbs. Continue to cook until the greens are wilted. Take off of heat.
  6. Top with a fried egg and enjoy!!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: stovertop
  • Cuisine: american

Keywords: vegetarian breakfast, chickpea breakfast, kale breakfast, savory breakfast