Vegetarian Chickpea & Egg salad

Quick, refreshing and nutritious on the go meal you can make in every season.

Prep Time 10 minutes


  • 200g chickpeas
  • 1 egg
  • 5 mini cherry tomatoes
  • 100g peas
  • 50g corn
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar


  1. Put 1 mug of water inside a pot. Add in the egg and cook it for 10 minutes.

  2. In another pot add 1 mug of water, a pinch of salt and peas. Cook them for 5 minutes and then drain out the water.

  3. Drain and wash well the chickpeas. Cut the cherry tomatoes into chunks and put them in a glassed Tupperware. Add in the corn, peas, and chickpeas and mix well. Then simply add in the olive oil and vinegar and mix again.

  4. Once the egg had cooled down, cut it into small pieces and add it into the Tupperware.