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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
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