Insalata di Ceci e Tonno (Tuna, Chickpea & Egg Salad)
- Prep time: 15 min
- Makes: 4-6
- Cook time: 12 min
Nutritional Information
Ingredients
- 4
- Hard Boiled Eggs (Chopped)
- 300 g
- Chick Peas (cooked or canned)
- 1
- Red Pepper (Cut into strips)
- 1
- Yellow Pepper (Cut into strips)
- 200 g
- Canned Tuna (preferably in Olive oil)
- 10
- Basil leaves (Chopped)
- 1 tbsp
- Oregano (dried)
- 175 ml
- Olive oil
- 4 tbsp
- Apple cider vinegar
- Salt & Pepper
Directions
Boil the eggs for 12 minutes. In the meantime, prepare the dressing by mixing the ingredients.
Peel and chop the eggs.
Mix all ingredients in a large bowl and serve.
This recipe was made with:
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Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.
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