Mediterranean Chickpeas with Yogurt, Sumac and Jammy Egg

"for the mornings you crave savory, here’s that. 😏👌warm, mediterranean chickpeas coated with fresh herbs, sumac, silky olive oil and lemon... nestled on top of tangy greek yogurt, and finished with toasted almonds, fennel seeds, and— one organic egg boiled softly until jammy and glistening.✨sooo good! happy Tuesday! #hanmadebyhg #breakfast #eggs"
-- @hannah.guthman

A Note from Feedfeed

Healthy bowls are an easy lunch fix and we are all about them!! Use your favorite grains or salad greens as a base and top with nuts, jammy eggs, or roasted vegetables, you are on your way to a satisfying and nutritious meal. Click here for more inspiration to make your own bowls. 

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  • Recipe Card
Prep time 30mins
Cook time 10mins
Serves or Makes: 1

Recipe Card


  • 1 cup cooked chickpeas
  • 1/4 cup herbs, roughly chopped, such as dill, flat-leaf parsley, and mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, or avocado oil
  • Salt, to taste
  • Black pepper, to taste
  • Sumac
  • 2 tablespoons almonds, chopped
  • Fennel seeds
  • 1 egg
  • 1/4 cup Greek yogurt


  • Step 1

    Marinate the chickpeas together with the herbs, lemon, olive oil, a few grinds of salt & pepper and a pinch of sumac in a bowl for 15-30 minutes.

  • Step 2

    Meanwhile, lightly toast the almonds and fennel seeds in a dry pan until fragrant.

  • Step 3

    Bring a small pot of water to a rolling boil. Gently add the egg and boil for 6 minutes. Immediately transfer to an ice bath.

  • Step 4

    Add yogurt to a small bowl and top with chickpeas, egg, fresh herbs, almonds and fennel. Finish with a squeeze of lemon juice, a drizzle of olive oil and salt.