PocketAthleteJoin the waitlistEgg & chickpea chopped salad
- Calories
- 574
- Protein
- 44g
- Carbs
- 54g
- Fat
- 21g
Lunch · about 12 minutes · one serving
What you need
- ·3 free range eggss
- ·200g chickpeas
- ·60g greek style yoghurt (0% fat)
- ·100g cucumber
- ·100g cherry tomatoes
- ·40g onions
- ·0.5 lemonss
- ·3g ground spices (cumin, paprika, turmeric)
- ·60g baby spinach
Method
- 1Eggs into already-boiling water for 8 minutes, then straight into cold — that is what makes them peel.
- 2Everything else chopped small and tossed with the yoghurt, lemon and paprika while they cool.
- 3Eggs quartered on top rather than mixed in, so they stay whole.
Into boiling water, not cold. Started cold they peel in flakes and take half the white with them.
Worth knowing: Into boiling water, not cold. Started cold they peel in flakes and take half the white with them.
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