Recipes › Lunch

• Lunch
• 18 min
• Gluten-Free
• Pescatarian
• Vegetarian

Mediterranean egg and chickpea salad

Boiled eggs, chickpeas, feta, cucumber, tomatoes and olives with lemon dressing.

Calories

519

Protein

28 g

Carbs

43 g

Fat

28 g

Per serving. Makes 2 servings.

Ingredients

• 4 Eggs
• 240 g Chickpeas, canned, drained
• 60 g Feta cheese
• 1 Cucumber
• 200 g Cherry tomatoes
• 30 g Black olives
• 0.5 Red onion
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 5 g Fresh parsley

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Lower the eggs into boiling water and boil for 8 minutes. Cool in cold water, then peel and quarter.
2. Dice the cucumber, halve the tomatoes and olives and thinly slice the red onion.
3. Toss with the chickpeas, olive oil and lemon juice.
4. Divide between plates and top with the eggs, crumbled feta and chopped parsley.

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