I don't always want breakfast at breakfast, some days I'll just skip it and some days I wake up fully in lunch-mode, which is how this recipe came about. I wanted an fried egg, and a chickpea salad with cherry tomatoes on peppery arugula AND a creamy hit of something fresh and cucumber-y. I thought, why not put them all together rather than in separate elements on my plate. It worked (well)! Enjoy.
"I make my own tzatziki sauce (really easy), but if you would rather buy it, do. No shame in that."
Notes: Garlic salt is Lawry's.
Chickpea & Tomato Arugula Salad with Rolled Egg & Tzatziki
Ingredients: 1 large egg, 1 1/2 tbsp. olive oil, salt and pepper, 2 cups fresh arugula, 1 cup cherry or grape tomatoes-sliced, 1/2 can chickpeas-drained and rinsed, 1tsp. garlic salt, tzatziki sauce, dried parsley to taste.
1. Heat 1/2 tbsp. of the olive oil in a non-stick skillet pan over medium high heat until glossy. Crack in the egg, then break the yolk and 'swizzle' a fork through to marble it. Season with salt and pepper. Cook until firm, then flip it to brown the other side. Remove to a plate.
2. Tumble the arugula into a bowl. Drizzle over 1 tbsp. of olive oil, then add the garlic salt. Using your hands, massage into the arugula.
3. Tip arugula onto a plate, top with cherry tomatoes and chickpeas. Roll up the cooked egg and lay on top. Follow with a healthy dollop of tzatziki, then pepper and dried parsley.