Desi Egg and Chickpea Salad Bowl
PakistaniLunchDesi eggsEasy
Boiled eggs and chickpeas tossed with onion, tomato, cucumber, lemon and chaat masala — a fresh, protein-rich lunch bowl.
Prep time15 min
Cook time10 min
Total time25 min
Servings2
Ingredients
- 3 Desi eggs, boiled and quartered
- 1 cup boiled chickpeas (chana)
- 1 small onion, finely chopped
- 1 tomato, chopped
- 1 small cucumber, diced
- 1 green chilli, chopped
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 1/2 tsp salt
- 2 tbsp fresh coriander, chopped
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Mix the chickpeas, onion, tomato, cucumber, green chilli and coriander in a bowl.
- Add lemon juice, chaat masala and salt; toss gently.
- Top with the egg quarters and serve fresh.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)15 g
Fat (estimate)9 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
Use fully boiled eggs and eat soon after mixing. Allergens: contains egg. Substitute: use boiled potatoes instead of chickpeas, or add a spoon of dahi for a creamier bowl. Nutrition figures are estimates only, based on standard per-egg values.