Description
This refreshing salad combines eggs, chickpeas, crunchy vegetables, and a creamy yogurt dressing. Perfect for a light yet satisfying meal on warm days.
Ingredients (for 2 servings)
- 2 boiled eggs, sliced
- 1 cup cooked chickpeas or canned (rinsed)
- 1 cucumber, diced
- 1 tomato or 5 cherry tomatoes, chopped
- ½ red onion (optional)
- 2 tbsp parsley or mint
- A few arugula or baby spinach leaves
For the dressing:
- 3 tbsp Greek yogurt
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 garlic clove (grated or powdered, optional)
- Salt & pepper
Instructions:
- Place all the salad ingredients in a large bowl.
- Mix the dressing ingredients in a separate bowl.
- Pour the dressing over the salad and gently toss.
- Top with the sliced eggs and garnish with paprika or sesame seeds.
- Chill in the fridge for 15–30 minutes for extra freshness—or serve immediately!
Enjoy!