Egg salad with chickpeas, vegetables and crispbreads

Name: Egg salad with chickpeas, vegetables and crispbreads
Total time: 13 min
Yield: 1 serving
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

Lunch 523 kcal Prep time: 13 min Protein 29 · Fat 20 · Carbs 59

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

523 kcal Protein 29 g Fat 20 g Carbs 59 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.

Cook it free in SlimlyMe

Featured in

Egg protein plan

General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.