Egg salad with chickpeas, vegetables and crispbreads
Lunch
510 kcal
Prep time: 13 min Protein 29 · Fat 24 · Carbs 42
Ingredients
- eggs: 2 pcs, about 50 g each
- cooked chickpeas: 3/4 cup, about 110 g
- vegetables: 1 large plate, about 200 g
- crispbreads: 1-2 pcs, about 22 g
- olive oil: 1 tbsp, about 6 g
Instructions
- Boil the eggs for 9-10 minutes, cool and slice.
- Chop the vegetables to the specified weight.
- Mix with yogurt dressing and serve with crispbread.
Nutrition
510 kcal
Protein 29 g
Fat 24 g
Carbs 42 g
Contains: Eggs, Gluten
Swaps
- Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
- If you have an egg allergy, use tofu or cottage cheese, not egg powder.
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.