Easy Breakfast Bake With Chickpea and Winter Greens

iron, fibre and plant-based protein to start your day
greens on a chopping board
Pexels / Klaus Nielsen

This healthy breakfast bake uses chickpea flour as a protein-packed alternative to processed flours. In addition to six grams of plant-based protein per serving, chickpea flour provides 20 percent of the recommended daily allowance for fibre and a good dose of bioavailable iron. It's especially delicious topped with a fried egg or smashed avocado.


  • 1 c chickpea flour
  • 1 tsp flaky sea salt 
  • 1 c warm water
  • 4 Tbsp olive or avocado oil 
  • 1 Tbsp turmeric powder
  • 1 head of kale, chard, or collard greens, chopped
  • 2 small cloves garlic, minced 


  1. Add all ingredients except the greens and garlic to a large bowl and mix well. Set aside.
  2. Wash and chop greens and add to a hot pan with the minced garlic and 1 Tbsp of oil. Cook, stirring frequently until the garlic is fragrant and the greens are wilted.
  3. Gently fold greens and garlic into the chickpea mixture and pour into a lightly oiled baking dish. Bake at 375°F for 20 minutes, until chickpea bake is firm.

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