Chickpeas with Egg and Potato

Ingredients

• Chickpeas1/2 cup (100 g)
• Beets1/2 count (40 g)
• Potato1/2 medium (90 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and beets.

2. 2

   Step 2

   Heat water in a pot over high heat with a pinch of salt.

3. 3

   Step 3

   In the meantime, peel and dice the potato and cut the carrot into small pieces.

4. 4

   Step 4

   Once boiling, add the potato and add the carrot after 4 minutes.

5. 5

   Step 5

   Once the potatoes and carrots are tender, remove and drain.

6. 6

   Step 6

   At the same time, boil the egg in a small pot for 8-10 minutes.

7. 7

   Step 7

   Remove, let cool, peel and cut.

8. 8

   Step 8

   Mix the chickpeas with the potato, beets, carrot and egg in a bowl.

9. 9

   Step 9

   Season with olive oil, lemon juice, salt, pepper and chopped parsley.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpeas with Egg and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.