That’s right, we’re having salad for breakfast and you’re going to love it! This healthy breakfast salad is vegetarian, filling, super tasty, fresh and the perfect meal to start your day with. It’s filled with protein, vitamins, minerals and antioxidants that your body needs to function well. You’ll feel satiated, energized and happy you ate something nourishing and you will want to keep this up throughout the day.
The Perfect Meal To Break The Fast
The salad is loaded with filling ingredients like eggs, chickpeas, avocado and vegetables like lettuce, cucumbers, tomatoes and onions.
It’s so good and it’s perfect as a meal to break the fast – whether you’re actually doing intermittent fasting or not. The recipe for this breakfast salad is grain-, gluten, nut- and dairy-free.
I’ve got to admit, in the beginning, it did feel a bit weird eating salad for breakfast. I think I’m so used to eating something with bread or oats or grains at breakfast time that it sounded crazy. But what’s actually crazy is that eating oatmeal cookies in the morning felt like the more natural choice (even if they’re healthier, they’re still basically a dessert).
Once I took a few bites from this salad, enjoying it for breakfast felt natural. It felt good. It felt like the food my body was actually craving in the morning.
You’ll Love This Vegetarian Breakfast Salad
The salad is:
- satisfying and filling
- super healthy
- easy to make
So boil some eggs to have in the morning and let’s go!
What’s In This Healthy Breakfast Salad
- Eggs. Hard-boiled eggs! I love eggs for breakfast. They fill you up and are rich in protein, B-vitamins and zinc.
- Chickpeas. Canned or cooked chickpeas provide lots of fiber, plant protein, several B-vitamins, iron, potassium and magnesium. If you don’t have chickpeas, feel free to use lentils, black beans or cannellini beans instead.
- Fresh vegetables. Use whatever is in season at the moment and go for leafy greens, something crunchy, something red, something fragrant. For this salad, I went for cucumbers, lettuce, tomatoes, peppers, onions and radishes.
- Avocado. I love avocado in salads, because it makes them extra satisfying. When you put it together with eggs, you don’t even need a dressing. Avocados are rich in healthy fats, fiber, potassium, magnesium, vitamin K, folate, pantothenic acid, vitamin B6 and vitamin E.
- Fresh herbs. You can use cilantro as written in the recipe, or basil, oregano, mint or parsley.
- Olives and pickled jalapenos. Add something salty like olives and pickled jalapenos, or if you desire pickles.
- Salt, olive oil and black peppers. You can also add some lemon juice, especially if you omit the tomatoes. Some acidity will make the salad perfectly balanced.
How To Make A Healthy Breakfast Salad
We’ll start by boiling the eggs. I always wash the eggs before cooking them, because they came out of someone’s butt and we need to always keep that in mind. Now, place them in a pot and cover them with water. There should be at least one to two fingers of water above the eggs. (that’s how my dad measures water and I think it’s so much better than cm or inches).
Cover the pot with a lid, bring to a boil, reduce heat to medium and cook for about 10-12 minutes.
In the meantime chop the lettuce, tomatoes, cucumber, radish, onion, olives, jalapenos, cilantro and avocado. Rinse and drain chickpeas if using canned.
Peel the eggs and chop them.
Add everything to a bowl, add salt, olive oil, black pepper and lemon juice (if desired) and toss together!
How To Meal Prep This Salad
Salad Jars. If you wish to make this salad ahead you can double the recipe and turn it into salad jars. Start with olive oil, salt and black pepper on the bottom, chickpeas on top, then eggs, jalapenos, olives, then onions, peppers, cucumbers, radishes and greens. Close the lid and leave the jars in the fridge for up to 3 days. When it’s time for breakfast, simply transfer it all to a bowl, add tomatoes and toss!
Prep Ingredients. I actually prefer having the ingredients prepped separately, since it gives me the opportunity to change things up during the workweek. To do this, simply boil the eggs, and store them in the fridge (I like to store them unpeeled, I know from my grandparents they store longer like this). Rinse and drain chickpeas. Wash and let air dry lettuce, peppers, cucumbers, radishes, cherry tomatoes, herbs. Chop the lettuce, cucumbers, radishes, peppers and onion. Place into airtight containers and use when time to assemble the salad.
More Healthy Breakfast Recipes
I hope you enjoy this tasty vegetarian breakfast salad as much as I do! It’s such a healthy way to start your day. For more healthy breakfast inspiration, check out these recipes with eggs:
Healthy Breakfast Salad
Salad for breakfast? Yes, and it's delicious! This healthy breakfast salad is vegetarian, filling, fresh and the perfect meal to break the fast with. Filled with protein, vitamins, minerals and antioxidants this is a great meal prep breakfast idea!
- 2 hard boiled eggs
- 1 cucumber
- 1 cup lettuce
- 1/2 cup chickpeas
- 1/2 cup tomatoes
- 1 tbsp chopped jalapenos
- 2 tbsp chopped olives
- 1/4 avocado
- 1/3 cup onions, chopped
- 2 tbsp cilantro
- 1/2 cup radishes, chopped
- 1/4 cup peppers, chopped
- salt, olive oil and black pepper to taste
- 1 tbsp lemon juice (optional)
- Place eggs into a pot and cover well with water. Cover the pot with a lid, bring to a boil, reduce heat to medium and cook for about 10-12 minutes.
- While the eggs are boiling, chop the lettuce, tomatoes, cucumber, radish, onion, olives, jalapenos, cilantro and avocado. Rinse and drain chickpeas if using canned.
- Peel the eggs and chop them.
- Add everything to a bowl, add salt, olive oil, black pepper and lemon juice (if desired) and toss!
- Serve immediately!
Amount Per Serving: Calories: 623Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 373mgSodium: 881mgCarbohydrates: 55gFiber: 16gSugar: 17gProtein: 26g
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