Salad with eggs, chickpeas, cucumbers and feta

Ingredients

• eggs: 2 pcs, about 50 g each
• cooked chickpeas: 3/4 cup, about 100 g
• cucumbers: 1-2 pcs., about 200 g
• feta: a small piece, about 30 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

Contains: Eggs, Dairy

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.

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