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Savory Chickpea Veggie Breakfast Salad
ORCHIDS AND SWEET TEA23Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups butternut squash (chopped, organic, That's a small/medium size squash!)
- 1 medium onion (peeled and halved)
- 5 garlic cloves (peeled)
- 2 Tbsp. extra virgin olive oil (I use California Olive Ranch)
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. smoked paprika
- 4 eggs (large organic, I use Organic Valley; For Vegan option: Opt out)
- chickpeas (Roasted, See Notes!)
- 2 cups grape tomatoes (multi-colored organic, halved)
- 4 cups spinach (organic, rinsed)
- 1 cup fresh basil leaves
- 1 avocado (large ripe, pitted and slightly mashed)
- 1/2 cup spinach (chopped)
- 1/2 cup kale (fresh, chopped)
- 2 garlic cloves
- 2 Tbsp. walnuts (See Notes!)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. extra virgin olive oil (I use California Olive Ranch)
- 3 Tbsp. water (fresh, plus more if needed)
- 1 pinch sea salt (and black pepper)
- 1 tsp. red pepper flakes
- 1 pinch cayenne pepper
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