Anda Lobia Brunch Salad
PakistaniBrunchOmega-3 eggsEasy
Black-eyed beans tossed with boiled egg, onion, tomato and a lemon-chaat dressing. A fresh, light brunch salad with plenty of texture.
Prep time15 min
Cook time10 min
Total time25 min
Servings4
Ingredients
- 4 Omega-3 eggs boiled and peeled
- 2 cups boiled lobia (black-eyed beans)
- 1 onion chopped
- 2 tomatoes chopped
- 1 green chilli chopped
- 1/2 cup chopped coriander
- 1 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 2 tbsp lemon juice
- 1 tbsp olive oil
- salt to taste
Method
- Quarter the boiled eggs.
- Mix the lobia, onion, tomato, chilli and coriander in a bowl.
- Whisk the lemon juice, olive oil, chaat masala, cumin and salt into a dressing.
- Toss the salad with the dressing.
- Top with the egg quarters and serve at once.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)18 g
Fat (estimate)14 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Boil the eggs until fully firm and use cooled beans so the salad stays fresh. Contains egg. Canned lobia, well rinsed, works if you have no boiled beans; chickpeas can replace lobia. Dress just before serving to keep the vegetables crisp. Nutrition values are estimates and vary with exact ingredients and portion size.