2 large eggs
2 cups FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
1 cup canned chickpeas, rinsed and drained
1 avocado, peeled, pitted, and diced
1 heirloom tomato, sliced
Salt and pepper to taste
Parsley, coarsely chopped
Red pepper flakes
Extra virgin olive oil (optional)
- In a small pot, bring water to a boil. Add eggs and cover pot with a lid. Boil for 7-10 minutes (depending on how firm you want your eggs). Remove from heat and drain.
- Place eggs into cold water to shock and peel. Cut eggs in half. Set aside.
- Divide Greek yogurt into 2 bowls.
- Add eggs, chickpeas, avocado, tomato, salt, pepper, parsley, and red pepper flakes. Drizzle with olive oil and serve.