Chickpea and egg salad

Ingredients

• 2 large eggs, hard-boiled and chopped
• 3/4 cup canned chickpeas, rinsed
• 1/3 cucumber, diced
• 1/4 red bell pepper, diced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil

Allergens: egg. Check your own labels.

Method

1. Boil the eggs for 10 minutes until firm, cool and chop.
2. Put the eggs, chickpeas, cucumber and pepper in a bowl.
3. Add the lemon juice and olive oil and toss.
4. Eat right away, or chill and use within 2 days.

Nutrition per serving

Protein	Calories	Fat	Carbs	Fiber
22 g	378 kcal	18 g	34 g	9 g

An estimate, added up from USDA values for each ingredient by weight and rounded. Your brands and portions will differ. Salt, pepper and cooking losses are not counted.

A note on this recipe

Chickpeas add fiber. If you are building fiber up slowly, try a smaller bowl first. See GLP-1 constipation and what to eat on a GLP-1.

This is a recipe, not a treatment, and it won't suit everyone. If you have kidney disease, diabetes, a food allergy or a special diet, ask your prescriber or a dietitian.

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Questions people ask

How much protein is in chickpea and egg salad?

About 22 g per serving, with about 378 calories and 9 g fiber. This is an estimate from USDA values, and your brands and portions will differ.

How long does chickpea and egg salad keep?

Keep it in the fridge and use it within up to 2 days.

What allergens are in chickpea and egg salad?

Allergens: egg. Check your own labels.

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