Ingredients
Half a tin of chickpeas in water
Two eggs
Two asparagus spears
30g feta cheese
Six cherry tomatoes
Half a lemon
Basil and or parsley
Salt and pepper to taste
What to do
Chickpea salad
Drain and rinse the chickpeas and place in a bowl
Sprinkle the feta cheese over the chickpeas
Chop the tomatoes and herbs, and add to the mixture
Squeeze half a lemon over the mixture and sprinkle salt and pepper over to taste
Eggs
Boil half a litre of water in a pan
Add a tablespoon of vinegar to the boiling water and stir in a circular motion that creates a funnel
Crack the eggs and place in the water
Poach for 2-3mins depending on how runny you prefer your yolk
Asparagus
Boil half a litre of water in a pan and add a pinch of salt
Chop the asparagus into small pieces and blanch in the water for one minute
Add the eggs and asparagus to a plate accompanied by your chickpea salad for a delicious lunch