Here’s my new lunch favorite, Chickpeas eggs, and chopped Veggies salad. It taste’s so good that most of you who love salad would love to include it on the regular menu. It’s so filling that the salad makes a meal by itself.
Healthy, bursting with flavors, creamy, rich in proteins and totally customizable in terms of ingredients and dressings you use chickpeas eggs and chopped Veggies salad is here to stay on the menu for a long time 🙂
If you are completely vegetarian and don’t even eat eggs, you can replace the egg with some kind of cheese, grilled paneer or halloumi tastes best but for vegans, tofu is a great option too. For dressings, I used a homemade lemon vinaigrette, you can use that or even chimichurri works great too. As I said, it’s totally customizable so go with what you like.
Since I am always on look out for low GI meals, this is one of those low GI meal ideas that taste absolutely good. I love salad meals more than even side salads, and the chickpeas eggs and chopped Veggies salad ticks all these three for me, this one is going to be one of my favorite in coming times. And I you will keep seeing this on my Instagram a lot, in one form or the other 🙂
Oh! That reminds me 🙂 If you try this recipe and like it, click a pic and use the hashtag #MyTastyCurry — I would love to see your delicious dishes on Instagram, Facebook, & Twitter! Pin it on Pinterest if you plan to make it later
If you like salad meals there are few other recipes which I think you may want to check Italian Pasta and chickpeas Salad , Vegan Couscous and Chimichuri roasted Veggie Salad, Greek Salad with Sourdough Croutons
- 3 Eggs hard boiled chopped
- 300 g cucumber chopped
- 100 g Tomatoes chopped
- 30 g Olives chopped
- sea salt to taste
- 1 tsp black pepper powder
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 6-7 leaves basilchopped
- 1/2 tsp sumac
- 1/2 tsp paprika or mild red chilli powder
In a large bowl, add chickpeas, chopped cucumber, tomatoes and olives and combine well.
In other small bowl or bottle mix lemon juice, salt, red pepper, basil leaves and whisk/shake well.
Adjust the seasonings to taste, and pour dressing over the salad in the salad bowl, combine everything with light hands.
Now top it with chopped boiled eggs and serve immediately.
If you plan to serve it later, just don’t pour dressing immediately. Assemble everything and make salad dressing store them separately in the refrigerator and combine just 10 minutes before serving.