Ingredients

• 2 cups of dry chickpeas or canned (I used dry chickpeas soaked the night before and cooked for 25 minutes)
• A handful of ripe tomatoes
• 3 cooked eggs
• 200 grams fresh feta cheese
• 2 tsp olive oil
• 1/4 cup of finely chopped onion
• 1 tsp of finely chopped spicy red pepper
• 1/4 cup of finely chopped fresh mint leaves
• Salt and pepper
• 1-2 tsp freshly squeezed lemon

Prep Instructions

1. Cook soaked chickpeas on slow heat for 25 minutes. Or open canned version and wash well under cold water.
2. Boil whole eggs for 15 minutes, cool down with cold water and cut into quarters or smaller pieces.
3. Chop finely mint leaves, spicy chili pepper and onion.
4. Place all ingredients in a larger bowl, add olive oil and crumbles of feta cheese. Mix well all ingredients.
5. Sprinkle with freshly squeezed lemon juice.
6. Add salt and pepper to taste.
7. Place in a fridge for an hour to cool down or serve immediately.

Nutrition Facts & Tips

This salad is a very frequent meal in my menu. It is a tasty, complete, meatless and clean meal.

Chickpeas provide necessary low-glycemic carbs to energize you, feta cheese ensures the moisture to appeal to your taste buds, mint leaves kick in the freshness and spicy red peppers add a bit of character (however it is optional based on your specific spiciness preferences).

As always I prepare more than just one portion. Feel free to triple the recipe and create more than just one portion. This salad lasts 3-4 days in a fridge. Not suitable for freezing as with most salads.