Mediterranean Chickpea and Feta Scramble

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add the rinsed and drained chickpeas and chopped sun-dried tomatoes to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the chickpeas are lightly golden.

In a small bowl, whisk the 2 large eggs with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper.

Pour the whisked eggs over the chickpea mixture in the skillet. Let the eggs set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are mostly set but still slightly moist.

Stir in the crumbled feta cheese and chopped fresh parsley. Cook for another 30 seconds, just until the feta is warmed through.

Divide the scramble between two plates and serve immediately.