Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 large eggs, poached or fried (optional)

Instructions:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the chickpea mixture and toss gently to coat all the ingredients evenly.
4. Allow the salad to marinate for a few minutes to enhance the flavors.
5. If desired, poach or fry the eggs to serve on top of the salad for added protein.
6. Divide the Mediterranean Chickpea Breakfast Salad onto individual plates or into bowls.
7. If using eggs, place a poached or fried egg on top of each serving.
8. Optionally, garnish with extra parsley and a sprinkle of feta cheese.
9. Serve immediately and enjoy this flavorful and protein-packed Mediterranean-inspired breakfast salad.

This salad combines the heartiness of chickpeas, the freshness of vegetables, and the richness of feta, creating a satisfying and nutritious breakfast option with a touch of Mediterranean flair.