Greek chickpea salad with feta and eggs
15 min · 30 g protein · 475 cals / serving
Chickpeas, crunchy cucumber, tomatoes, red pepper, red onion, Kalamata olives and crumbled feta in a creamy lemon, yogurt and oregano dressing, topped with halved boiled eggs. A Greek salad you can eat as dinner, made in 15 minutes while the eggs boil, and packed for lunch the next day.
Ingredients
- 6 large eggs
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 large cucumbers, diced
- 3 1/3 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 small red onion, finely chopped
- 8 kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 3/4 cup nonfat Greek yogurt
- 2 tsp olive oil
- 3 tbsp lemon juice, about 1 lemon
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Boil the kettle. Lower the eggs into a pan of the boiling water and cook 8 minutes at a gentle boil, then cool them under cold running water and peel.
- While they cook, put the chickpeas, cucumber, tomatoes, red pepper, red onion, olives, feta and parsley in a large bowl.
- Whisk the yogurt, olive oil, lemon juice, vinegar, mustard, oregano, garlic, salt and pepper together until smooth.
- Toss the salad with the dressing, halve the eggs and set them on top. For lunches, divide the salad and eggs among four containers and pack the dressing in small pots; dressed just before eating, it keeps 3 days in the fridge.
Good to know
Can I use more feta and olives?
Double them for a saltier, more classic Greek salad, at about 62 instead of 67. Leave the olives out altogether for children.
Per
- Calories
- 79
- Protein
- (26%)
- 5 g
- Fat
- (40%)
- 3 g
- Carbohydrates
- (34%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 165 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1901 kcal goes into the pot and 2404 g of ingredients comes out as about 2395 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.