NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup cooked chickpeas

1 cup green beans

3 cup romaine lettuce

0.5 cup cucumber

0.5 cup cherry tomatoes

2 oz feta cheese

2 tbsp pumpkin seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the eggs; cook for 7 minutes for a jammy yolk, then immediately transfer to an ice bath to cool.

• 2

  In the same boiling water, blanch the green beans for 3 minutes until tender-crisp, then drain and rinse with cold water to stop the cooking process.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper to create the dressing.

• 4

  In a large salad bowl, combine the chopped romaine lettuce, cooked chickpeas, sliced cucumber, halved cherry tomatoes, and blanched green beans.

• 5

  Drizzle the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated.

• 6

  Peel and halve the soft-boiled eggs, then place them on top of the salad along with the crumbled feta cheese and pumpkin seeds before serving.