a week into COVID-19 breakfasts already! as summer nears, & fresh summer flavors sprout on our plates, enjoy this zesty & hearty breakfast recipe.
(serves 4 & takes 15 minutes)
1 15.5oz can chickpeas, drained
2 tbsp + ⅓ cup extra-virgin olive oil
kosher salt, to taste
2 cups plain whole-milk yogurt
2 tsp fresh lime juice
6 tbsp unsalted butter
½ cup chopped cashews
parsley, finely chopped, for serving
1. in a medium saucepan, combine chickpeas & 2 tbsp oil. pour cold water to cover chickpeas & season with salt. simmer until bubbles appear.
2. meanwhile, combine yogurt, lime juice, & salt. in a small skillet over medium heat, swirl butter & cashews. cook 5 minutes.
3. divide lime yogurt into 4 bowls. drain chickpeas & add over yogurt. top yogurt with toasted cashews & parsley, & serve.