Hey there beautiful I appreciate you coming to my blog! If you’re seeing this post it’s because you’re looking for something that is quick and tasteful. This is something that you could easily make in bulk for a great meal prep.
This would be great for breakfast… Yes you can have salad for breakfast. Or a great lunch or what the heck even a dinner.
Servings 4
Time 30 minutes start to finish
Ingredients
8 eggs
1 can of garbanzo beans
1/4 of a red onion
1 large English cucumber
2 tomatoes
1 Head of Romain lettuce
Olive oil
Feta
Dill
Instructions
Hard boil all of your eggs to start with. I place all of my eggs into a large pot cover them in 1 inch of water. Bring them to a boil place the lid on top turn the heat down and let them sit for 6 to 8 minutes. Once done I placed an ice bath till I am ready to peel them.
While your eggs are cooking chop up your Romain lettuce, your red onion, your English cucumber, your tomatoes.
Once you have everything chopped and ready to go. Bring out your for meal prep bowls. Start with placing one cup of Romain lettuce as the base.
Once you have that done please 1/4 cup of each of that other chopped veggies on top of the Romain lettuce
Drain and wash your garbanzo beans
Place 1/4 cup i’ve garbanzo beans in each salad.
Once the garbanzo beans are placed on top of the salad lightly give them a drizzle of olive oil. Just the garbanzo beans.
Now before you put the eggs in top sprinkle salad with dill.
Now you’re going to peel your eggs. I like to do this underwater it makes it easier to de-shell.
Cut two eggs at a time and placed them on top of each salad.
Once eggs are done sprinkle with feta.
Then boom you are ready to go!
I don’t use a salad dressing with this. When I’m ready to eat it I give it a good chop with those eggs and shake it around. And it gives a nice coat to the salad. It’s fresh it’s simple in your body will thank you.
Let me know when you make a salad I’d love to hear what you think. And please remember to share my blog with your family and friends.
Xoxo
Erika Hewitt
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