Servings 2 portions


  • 2 boiled eggs
  • 400g cooked chickpeas (in a can)
  • 1/4 cucumber
  • 6 cherry tomatoes
  • 1/4 red onion
  • 1/2 tsp Paprika
  • Salad leaves of your choice
  • 1 tsp extra virgin olive oil
  • A pinch of salt

The dressing:

  • 2 tbsp 0% fat greek yogurt
  • 1 tbsp extra virgin olive oil
  • A pinch of black pepper
  • 1 garlic clove (crushed)
  • A pinch of salt
  • The juice of half a lemon


  1. Drain your chickpeas and rinse with water. Add them to a bowl and add your paprika, 1tsp of olive oil and pinch of salt. Mix until each chickpea is fully coated. 

  2. Boil your eggs until they are hard boiled. When they are cooked, cut them into slices. 

  3. Chop up the rest of your vegetables into the shapes you desire. 

  4. For the dressing: add all your ingredients into a bowl and mix. 

  5. TIME TO ASSEMBLE! First, add your chickpeas, followed by your cherry tomatoes. Then, add your dressing, cucumber, boiled egg, onion and lastly, the salad leaves. Enjoy!