My Boiled Eggs with Chana Salad
A protein-packed, vibrant salad for a healthy, satisfying meal.
⏱️ 25 min🍽️ Serves 1
🔥 380 kcal💪 25g protein🍚 35g carbs🥑 16g fat🌾 10g fibreper serving
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servings
Ingredients
- 🥚2 eggs
- 🥫1 can chickpeas, drained and rinsed
- 🥒½ cup cucumber, diced
- 🧅¼ cup red onion, finely chopped
- 🍅¼ cup cherry tomatoes, halved
- 🌿2 tbsp fresh cilantro, chopped
- 🫒1 tbsp olive oil
- 🍋1 tbsp lemon juice
- 🌶️½ tsp chaat masala
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crunch, add finely chopped bell peppers or grated carrots to the salad.
- Adjust the amount of chaat masala to your spice preference; a pinch of red chili powder can also be added.
- This salad can be prepared ahead of time; keep the eggs separate until serving to prevent them from drying out.
Method
- 1Place eggs in a small saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to medium, cover, and cook for 8-10 minutes for hard-boiled.
- 2Immediately transfer cooked eggs to an ice bath for 5 minutes to stop cooking. Peel and quarter the eggs.
- 3In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, chopped red onion, and halved cherry tomatoes.
- 4Add the fresh cilantro, olive oil, lemon juice, and chaat masala to the vegetable mixture.
- 5Toss gently to combine all ingredients. Season with salt and black pepper to taste.
- 6Divide the chana salad between two plates and top each serving with the quartered hard-boiled eggs.