Crispy chickpea, spinach, egg and sun-dried tomato salad

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Eggs2
• Spinach80 g
• Sun-dried tomatoes in oil15 g
• Whole wheat bread1 slice
• Paprika1 teaspoon
• Extra virgin olive oil6 g
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, eggs, sulphites,

Method

1. Bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water, peel them and cut them into wedges.
2. Meanwhile rinse the chickpeas, drain them and dry them very well with kitchen paper: the drier they are, the crisper they get.
3. Heat the oil in a pan over medium heat, add the chickpeas with the paprika and a pinch of salt and toast them for 8 minutes, shaking the pan often, until golden and crisp. In the same pan toast the wholemeal bread, cubed, for 2–3 minutes, until crisp.
4. Wash and dry the spinach, dress it with the red wine vinegar and a pinch of salt and add the drained sun-dried tomatoes cut into strips.
5. Finish with the chickpeas, eggs and bread cubes.