Egg Muffin & Chickpea Salad


Create this beautiful Egg Muffin & Chickpea Salad in 10 minutes preparation and 30 minutes cooking time. | Kcal: 295



120 g – Chickpeas/Garbanzo beans, canned ½ pc.

(10 g) – Spring onion

60 g – Green beans ½ pc.

(40 g) – Mango ½ pc.

(45 g) – Tomatoes 5 pcs.

(145 g) – Egg white ½ pc.

(40 g) – Egg, whole


You need a muffin tin for this recipe

Protein: 29 g Carbs: 31 g Fat: 6 g 1.

Preheat the oven to 200°C (gas) or 180°C (fan).



Rinse then finely chop the spring onion. Slice the mango from top to bottom along the pit to give you two pieces of fruit. Place the edge of the cut mango, where the skin meets the flesh, against the rim of the glass. With a little pressure, slide the mango down the side of the glass so the peel remains on the outside and the fruit on the inside of the glass. Dice the mango. Rinse and dice the tomatoes. Drain the chickpeas then rinse them underwater.

Add the eggs and half of the spring onions and tomatoes as well as some salt and pepper to a bowl and mix. Put the mixture into muffin cups and bake them in the oven for 20-30 minutes or until they are golden and firm.

In the meantime, bring a pot of water to a boil and add a pinch of salt. Add the green beans to the pot and cook them for approximately 3 minutes or until you can pierce them with a fork.

In a bowl, add the chickpeas, mango, green beans and the rest of the spring onions and tomatoes and mix to make a salad. Season with salt and pepper and serve alongside the muffins.


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