Chickpea Boiled Egg Sandwich
An easy lunch, full of fiber and protein.
Servings 1 person
- 2 eggs
- 1/4 cup canned chickpeas, drained
- 2 tsp mayo
- 1/8 tsp ground turmeric
- pinch of Kosher salt
- pinch of ground black pepper
In a small pot, place the two egg and cover them in water.
Heat the water until at a rolling boil. Turn heat to low and let simmer for 10 minutes.
Remove from heat. Drain water. Run cool water over the eggs.
Peel both eggs and slice into a small mixing bowl.
Add mayo, turmeric, chickpeas, salt and pepper - using a fork, mash all ingredients together until well combined.
Spread between two slices of bread. Enjoy.