It's odd, but chicken and chick peas are a natural. In Mexico, one of the best soup is Sopa Tlalpeño, a mixture of garbanzos, chicken and chipotle chiles. But they also work in salads and in this case, for breakfast. I sauteed poached chicken, onions, garlic and cooked garbanzos in some reserved chicken fat, and then add two scrambled eggs once most of the liquid had evaporated. When the eggs cooked, I dusted with good parma cheese and stuffed into a pita. We are about halfway through this year's garbanzo crop so if you're considering them, better to do it now than later. Garbanzos at Rancho Gordo store.