Name: Mediterranean Boiled Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup canned chickpeas; 0.5 cup non-fat Greek yogurt; 1 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mediterranean Boiled Egg Salad

Hard-boiled eggs and fiber-rich chickpeas tossed in a zesty lemon-herb yogurt dressing for a crisp and refreshing Mediterranean lunch.

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NUTRITION

Protein

54.5g

Fat

25g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup canned chickpeas

0.5 cup non-fat Greek yogurt

1 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Place eggs in a saucepan and cover with water; bring to a boil, then remove from heat, cover, and let sit for 10 minutes before cooling in an ice bath.
2
Peel and chop the hard-boiled eggs into bite-sized chunks.
3
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, dried oregano, sea salt, and black pepper until the dressing is smooth.
4
Add the chopped eggs, rinsed chickpeas, diced cucumber, cherry tomatoes, and red onion to the bowl.
5
Gently fold all ingredients together until evenly coated in the creamy herb dressing.
6
Garnish with fresh parsley and serve immediately or chill in the refrigerator for up to two days.