NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.5 oz feta cheese

2 large eggs

0.75 cup greek yogurt

1 cup cucumber

0.5 cup cherry tomatoes

0.25 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the eggs into the water, and simmer for 7 minutes for a jammy yolk.

• 2

  Immediately transfer the eggs to a bowl of ice water to stop the cooking process, then peel and set aside.

• 3

  Rinse and drain the chickpeas in a colander until the water runs clear.

• 4

  Dice the cucumber into small cubes and halve the cherry tomatoes.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, dried oregano, sea salt, and black pepper until the dressing is smooth.

• 6

  In a large bowl, combine the chickpeas, cucumbers, and tomatoes, then toss thoroughly with the yogurt dressing.

• 7

  Slice the eggs in half and place them on top of the salad along with the crumbled feta cheese before serving.