Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Warm, crisp tandoori-spiced chickpeas with boiled eggs, cucumber, tomato and red onion, and a lemony yoghurt dressing.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 1 x 400g tin chickpeas, drained, rinsed and patted dry
- 2 tsp oil
- 2 tsp tandoori spice mix
- ½ cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- 1 little gem lettuce (baby romaine), leaves separated
- 100 g Greek yoghurt
- 1 tbsp lemon juice
- 1 small handful of fresh coriander (cilantro) or mint, chopped
- Salt
Method
- Boil the eggs for 8 minutes, cool in cold water, then peel and quarter.
- Meanwhile, heat the oil in a large frying pan and fry the chickpeas for 6–8 minutes, shaking the pan, until crisp. Sprinkle over the tandoori spice and a pinch of salt and toss for 30 seconds.
- Mix the yoghurt with the lemon juice, a pinch of salt and a splash of water to make a pourable dressing.
- Arrange the lettuce, cucumber, tomatoes and red onion on two plates and top with the warm chickpeas and eggs.
- Spoon over the dressing and scatter with the herbs.
Swaps and tips
Dry the chickpeas well so they crisp up in the pan. For a lunchbox, keep the dressing in a separate pot.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 29 g | 9 g | 27 g | 519 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
