Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 6-7 minutes for soft-boiled eggs with jammy yolks (or 9-10 minutes for fully hard-boiled). Remove the eggs and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes, then carefully peel and cut in half or into quarters.
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For
2
M
I
2
handful
Fresh spinach (~60g)
2
large
Eggs
1
cup
Chickpeas, cooked or canned (~160g)
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Per Serving
Fat
25g
Saturates
6g
Carbs
36g
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Cook along with all of our recipes
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This salad is easy to customize based on what you have! Replace spinach with arugula, kale, or mixed greens. Use edamame, white beans, or lentils instead of chickpeas. Swap cottage cheese for feta, ricotta, or Greek yogurt. Add other vegetables like cucumber, radishes, or snap peas. Use fresh parsley, cilantro, or basil instead of dill. For extra crunch, toss in some toasted sunflower or pumpkin seeds. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
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Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 6-7 minutes for soft-boiled eggs with jammy yolks (or 9-10 minutes for fully hard-boiled). Remove the eggs and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes, then carefully peel and cut in half or into quarters.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
handful
Fresh spinach (~60g)
2
large
Eggs
1
cup
Chickpeas, cooked or canned (~160g)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
25g
Saturates
6g
Carbs
36g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This salad is easy to customize based on what you have! Replace spinach with arugula, kale, or mixed greens. Use edamame, white beans, or lentils instead of chickpeas. Swap cottage cheese for feta, ricotta, or Greek yogurt. Add other vegetables like cucumber, radishes, or snap peas. Use fresh parsley, cilantro, or basil instead of dill. For extra crunch, toss in some toasted sunflower or pumpkin seeds. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
