Mediterranean Chickpea and Herb Scramble

Heat olive oil in a large non-stick skillet over medium heat. Add the chopped red onion and cook for 5 minutes, until softened and translucent.

Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.

Stir in the rinsed and drained chickpeas, dried oregano, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the chickpeas are lightly warmed through.

In a separate bowl, whisk the eggs until well combined.

Pour the whisked eggs into the skillet with the chickpea mixture. Cook, stirring gently with a spatula, for 3-5 minutes, until the eggs are set but still moist.

Remove the skillet from the heat and stir in the fresh chopped parsley and dill.

Serve immediately, optionally with a side of whole-wheat pita bread or a fresh tomato salad.