CHICKPEA & EGG SALAD

Serves: 4
Prep: 10 mins
Cook: 5 mins

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Nutrition per serving:

241 kcal

16g Fats

8g Carbs 

11g Protein

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   What you need :     

• 4 eggs

• 14 oz. (400g) can chickpeas, drained and rinsed

• 4 tbsp. mayonnaise

• 2 spring onions, chopped

• 2 tbsp. capers, drained

• 1 tbsp. Dijon mustard

  What do you need to do :     

  • Cook the eggs in water until hard-boiled, around 5 minutes. Once cooked, rinse with hot water and chop.

  • In a large bowl, mash chickpeas with a fork. Add chopped eggs and stir to combine. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt & pepper.

  • Serve on its own, over lettuce leaves, or on bread.