Chickpea Salad with Hard-Boiled Egg

Ingredients

• Onion1/4 count (38 g)
• Red Bell Pepper1/4 count (30 g)
• Cucumber1/2 cup (60 g)
• Parsley1/2 tablespoon (2 g)
• Cumin1 pinch (1 g)
• Olive Oil1 tablespoon (10 ml)
• Garlic1/2 clove (2 g)
• Chickpeas1 cup (200 g)
• Egg1 count (55 g)
• Broccoli1/2 cup (45 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. Once done, remove and peel.

3. 3

   Step 3

   Separately, place the broccoli in a pot filled with boiling water and let it boil for 3 minutes. Once ready, remove and stop cooking with cold water.

4. 4

   Step 4

   Chop all the vegetables and mix with the chickpeas.

5. 5

   Step 5

   Add salt and pepper to taste, cumin, olive oil and, if desired, lemon juice.

6. 6

   Step 6

   Chop the eggs together with the broccoli and add. Mix well.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Salad with Hard-Boiled Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.