YOUR SOLIN GENERATED RECIPE
Spinach and Hard-Boiled Egg Salad
Fresh baby spinach tossed with protein-rich hard-boiled eggs and chickpeas in a creamy, zesty lemon-yogurt dressing for a satisfyingly crisp crunch.
INGREDIENTS
3 cups baby spinach
2 large eggs
0.5 cup chickpeas
0.5 cup nonfat Greek yogurt
0 tbsp sunflower seeds
1 tbsp lemon juice
1 tsp dijon mustard
2 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place eggs in a saucepan and cover with cold water by one inch.
Bring the water to a rolling boil, then immediately cover the pan and remove it from the heat.
Let the eggs sit for 10 minutes before transferring them to an ice water bath to cool completely.
Peel the cooled eggs and slice them into quarters.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is smooth and creamy.
In a large salad bowl, combine the fresh baby spinach, rinsed chickpeas, and finely diced red onion.
Drizzle the yogurt dressing over the spinach mixture and toss until every leaf is lightly coated.
Arrange the sliced hard-boiled eggs on top of the salad and sprinkle with sunflower seeds for a final crunch.