Revitalizing Greek Vegan Breakfast

Allergens

None

Ingredients

• 1 cup fresh spinach
• 1/2 cup cherry tomatoes
• 1/2 cucumber, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup chickpeas, drained and rinsed
• 1/4 cup quinoa, cooked
• 1/4 cup walnuts, roughly chopped
• 1 avocado, sliced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the spinach, cherry tomatoes, cucumber, Kalamata olives, chickpeas, quinoa, and walnuts.
2. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste.
3. Toss the ingredients gently to combine.
4. Serve the Greek breakfast salad on a plate, topping it with avocado slices.

Chef’s Insight

This breakfast is perfect for those seeking a healthy, energizing start to their day.

Notes

This recipe is gluten-free, dairy-free, and refined sugar-free.