LOX BREAKFAST BOWL WITH EBTB CHICKPEAS
This loaded lox breakfast bowl has everything you love about an everything bagel sandwich, turned into a fresh, protein-packed meal with smoky salmon, creamy avocado, and crispy everything-seasoned chickpeas.
Servings: 4 servings
Ingredients
Breakfast Bowls:
- 1 tablespoons olive or avocado oil
- ½ tablespoons everything but the bagel (EBTB) seasoning
- 1 teaspoon tapioca flour or arrowroot starch
- 1 can chickpeas, drained, rinsed, and towel dried
- 8 ounces lox or smoked salmon
- ½ cup pickled red onion
Serving Suggestions:
- Arugula
- Drizzle of olive oil
- Squeeze of lemon
- Salt and pepper
- Avocado slices
- Capers
- Chopped fresh dill
Instructions
- Preheat the oven to 400°F.
- Add the avocado oil, everything but the bagel seasoning, and tapioca flour or arrowroot starch to a bowl and whisk to combine.
- Add in the chickpeas and toss until evenly coated.
- Taste and add more salt if needed, depending on the saltiness of the EBTB seasoning you’re using.
- Add the chickpeas to a sheet pan and roast in the oven for 18 to 20 minutes.
- Assemble each bowl with a layer of arugula, a drizzle of olive oil, a squeeze of lemon, salt and pepper, a few slices of lox, pickled red onion, EBTB chickpeas, capers, and fresh dill. Serve and enjoy!
Notes
The roasted chickpeas can be stored in an airtight container on the counter for 3 to 4 days. They may lose a bit of their crunch over time, but they will still be delicious.
You can customize this bowl to your liking. Add some sliced cherry tomatoes and a dollop of dairy-free cream cheese or yogurt, or serve it with roasted potatoes or a slice of gluten-free toast for a heartier meal.
Nutrition
Calories: 238kcal | Carbohydrates: 24g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 451mg | Potassium: 347mg | Fiber: 6g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg