Brazilian Chickpea and Egg Salad
A hearty, protein-double Brazilian salad — roasted chickpeas with hard-boiled eggs, tomato, olives, and a lime-herb vinaigrette. Meal-prep friendly and filling.
10mPrep
20mCook
2Servings
420Calories
26gProtein
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Ingredients
- 400 gcanned chickpeas
- 3 pieceeggs (hard-boiled)
- 150 gcherry tomatoes
- 40 gblack olives
- 50 gred onion
- 25 mlolive oil
- 20 mllime juice
- 3 gcumin
- 3 gpaprika
- 4 gsalt
- 15 gparsley
Ingredients
- 400 g canned chickpeas
- 3 piece eggs (hard-boiled)
- 150 g cherry tomatoes
- 40 g black olives
- 50 g red onion
- 25 ml olive oil
- 20 ml lime juice
- 3 g cumin
- 3 g paprika
- 4 g salt
- 15 g parsley
Instructions
- Drain and rinse chickpeas. Toss with olive oil, cumin, paprika, and salt.
- Roast at 200°C for 20 minutes until slightly crispy.
- Let cool slightly. Combine with halved cherry tomatoes, olives, and red onion.
- Drizzle with lime juice and remaining olive oil. Toss gently.
- Top with quartered eggs and fresh parsley.