Turkish Menemen with Smoked Salmon, Chickpeas & Herb-Crisp Whole Grain Toast

Ingredients

• 8 whole large eggs, room temperature for fluffier scramble
• 4 oz smoked salmon, high-quality, cut into strips
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted dry
• 4 tbsp extra virgin olive oil, divided use
• 1/2 medium red onion, finely diced
• 1 medium red bell pepper, diced small
• 3 tbsp fresh dill, chopped
• 3 tbsp fresh parsley, finely chopped
• 3 cloves garlic, minced
• 8 slices whole grain bread, sourdough or sprouted grain
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes, optional, for heat
• 1/2 whole lemon, for zest and juice

Instructions

1. 1

   Pat chickpeas dry with paper towels, then toss with 1 tbsp olive oil, salt, and pepper. Roast in a skillet over medium-high heat for 5-6 minutes, stirring occasionally, until lightly golden and crispy. Transfer to a plate.

2. 2

   In the same skillet, heat 1 1/2 tbsp olive oil over medium heat. Add diced red onion and bell pepper, sauté for 4 minutes until softened.