“Hard Boiled Egg and Chickpea Salad with Tomato and Red Onion:
In this video, we’re sharing a delicious and protein-packed salad recipe made with hard boiled eggs, chickpeas, tomato, and red onion. This recipe is easy to make and is perfect for a quick lunch or dinner.
Recipe:
2 hard boiled eggs
1/2 tomato, diced
1/4 cup red onion, diced
1/2 cup chickpeas
1 tsp olive oil
1 tsp white vinegar
1/2 tsp dijon mustard
1/8 tsp ground black pepper
1/8 tsp italian seasoning
1 tsp parsley, chopped
To make the salad, simply combine all of the ingredients in a bowl and toss to coat with the dressing. Serve the salad chilled or at room temperature. Enjoy!
Quick and Easy Green Bean, Tuna, and Egg Salad:
In this video, we’re sharing a simple and flavorful salad recipe made with green beans, tuna, and hard boiled eggs. This recipe is easy to make and is perfect for a quick lunch or dinner.
Recipe:
2 cups water
2 oz green beans
Salt, to taste
1 cup romaine lettuce, chopped
5 grape tomatoes, halved
2 oz tuna, canned
1 hard boiled egg, sliced
1 tbsp black olives, sliced
1 tsp olive oil
1 tsp white vinegar
1/2 tsp dijon mustard
1/8 tsp ground black pepper
Bring the water to a boil in a small saucepan. Add the green beans and a pinch of salt, and cook for 2-3 minutes until the beans are tender. Drain the beans and let them cool.
In a bowl, combine the lettuce, tomatoes, tuna, egg, and olives. Add the cooled green beans and toss to combine.
In a small bowl, whisk together the olive oil, vinegar, mustard, and pepper to make the dressing. Pour the dressing over the salad and toss to coat. Serve the salad chilled or at room temperature. Enjoy!
Healthy Quinoa, Egg, and Broccoli Salad with Pumpkin Seeds:
In this video, we’re sharing a nutritious and tasty salad recipe made with quinoa, broccoli, hard boiled eggs, and pumpkin seeds. This recipe is easy to make and is perfect for a quick lunch or dinner.
Recipe:
1 cup water
1/8 tsp salt
1/4 cup quinoa
1/2 tbsp pumpkin seeds
1/4 cup water
1/3 cup broccoli florets
3 grape tomatoes, halved
1 hard boiled egg, sliced
1 tsp olive oil
1 tsp white vinegar
1/8 tsp ground black pepper
1/2 tsp parsley, chopped
In a small saucepan, bring the water to a boil. Add the quinoa and a pinch of salt, and cook according to package instructions. Let the quinoa cool.
In a small pan, toast the pumpkin seeds over medium heat until they are fragrant and lightly golden. Let the seeds cool.
In a small saucepan, bring the water to a boil. Add the broccoli and cook for 2-3 minutes until the broccoli is tender. Drain the broccoli and let it cool.
In a bowl, combine the quinoa, pumpkin seeds, broccoli, tomatoes, and egg. In a small bowl, whisk together the olive oil, vinegar, pepper, and parsley to make the dressing. Pour the dressing over the salad and toss to coat. Serve the salad chilled or at room temperature. Enjoy!