Mixed Salad With Boiled Eggs And Chickpeas Recipe

Preparing the Ingredients

1. Begin by boiling the eggs to your preferred level of doneness, then cool them in cold water before peeling and cutting them into halves or quarters. 2. Rinse the chickpeas under cold water if using canned ones. If using dried chickpeas, ensure they are soaked overnight and then boiled until tender. 3. Wash and dry the arugula, bell peppers, and fresh herbs. Chop the bell peppers into small pieces and finely chop the herbs.

Assembling the Salad

1. In a large mixins bowl, combine the arugula, chopped bell peppers, chickpeas, and herbs. 2. Add the sliced boiled eggs on top of the salad. 3. Drizzle with olive oil and vinegar or lemon juice, then season with salt and pepper to taste. 4. Toss everything gently to ensure the ingredients are well coated with the dressing.

Serving the Salad

Serve the salad immediately, or let it chill in the refrigerator for about 30 minutes if you prefer it slightly cold. This mix is flavorful on its own, but you can also pair it with a slice of whole-grain bread or a side of quinoa for an extra boost of carbs.