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Chickpea and Egg Salad

Course Light Meal
Keyword Dairy Free, Healthy Heart Recipe, Lactose Free, Low in Saturated Fats, Shellfish Free, Suitable for Diabetics, Vegetarian
Prep Time 40 minutes
Servings 5

Ingredients

  • 2.5 tins or 150g dried chickpeas
  • 2.5 eggs hard boiled and chopped
  • 65 ml Olive oil
  • 2 tsp Capers
  • 20 ml Balsamic vinegar
  • 3 cloves Garlic - minced
  • 8 tsps fresh thyme - minced
  • Salt and Pepper
  • Pita bread or large slices of French bread

Instructions

  • If using dried chickpeas, soak overnight and then boil for 1 hour or until soft, rinse in cold water
  • Boil eggs (boil the day before if possible) and shell then chop up
  • Chop capers roughly
  • Mince garlic and thyme and place in a bowl with the oil and vinegar
  • Add chickpeas, stir well and add the egg
  • Season with salt and pepper then stir gently to coat the ingredients
  • Refrigerate
  • Serve with pita bread or a chunk of French bread