- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic , minced
- 1/2 cup chickpeas
- 1/2 large zucchini spiralized or diced
- 3/4 cup grape tomatoes , halved
- salt & pepper
- 1 teaspoon paprika
- pinch of cayenne
- 2 eggs , over-easy
- 2 whole wheat pitas
- feta cheese , optional
- 1/2 large cucumber , seeded & shredded
- 1/2 cup plain greek yogurt
- 1/2 teaspoon minced garlic
- salt & pepper
- 1 Tablespoon dried dill
- 1/2 teaspoon onion powder
To make tzatziki sauce, squeeze all the water out of the shredded cucumber in a paper towel or cheesecloth. Combine with all other sauce ingredients, mixing completely. Place in the fridge until ready to use. Can make ahead up to a day in advance. Just stir well again before using.
In a medium skillet on medium heat, heat the oil and garlic until aromatic, about 1 minute, careful not to burn the garlic.
Add chickpeas, paprika, cayenne, salt and pepper, stirring occasionally for about 3-4 minutes until the chickpeas start to brown.
Add in the spiralized (or diced) zucchini and tomatoes along with another dash of salt and pepper. Cover your skillet with a lid and let cook for a few minutes until zucchini and tomatoes have softened.
While the vegetables are cooking, cook 2 eggs over-easy or to your personal preference of done-ness.
To assemble, spread tzatziki sauce on two pita breads. Top with chickpea mixture and a sprinkling of feta cheese. Finish off with an egg, and dig in. Enjoy!
If you make this recipe, be sure to snap a photo and upload it to Instagram, tagging me @happyfoodholly
A couple other favorite meat-free dishes:
Spiced Chickpea Kale Salad with Lemon Cashew Dressing – I can’t get over how amazing this recipe is. Perfect for a picnic or any warm-weathered day.
Vegetarian Portobella Fajitas – Meatless Monday, Taco Tuesday… whatever the day, these are always a hit!