Chickpea and spinach salad with hard-boiled egg vinaigrette

Today I wanted to show you one of my favorite dishes as a starter for eastern and other epics of the year. It is a simple salad, which we will prepare in just 5 minutes, and that is the perfect starter to put this vacation. It is a fantastic chickpea and spinach salad with hard-boiled egg vinaigrette, like the one Mayra brought us in her recipe for chickpea salad with lemon dressing, but to which we will add the touch that those extra ingredients provide.

The chickpea and spinach salad with hard-boiled egg vinaigrette is very easy to make and you can leave the salad prepared on one side and the vinaigrette on the other and put it together at the time of eating. You can also serve the vinaigrette in a sauce boat and let each one put the amount they prefer.

Chickpea and spinach salad with hard-boiled egg vinaigrette

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The perfect starter for Easter: chickpea and spinach salad garnished with a juicy hard-boiled egg vinaigrette. Easy and in just 5 minutes.

• Irene Arcas

• Recipe type: salads
• Calories: 250
• Rations: 4

• Cooking time: 5M
• Total time: 5M

Ingredients

• 400 gr of cooked chickpeas (I used already cooked canned chickpeas)
• 6 boiled eggs
• 200 gr of fresh spinach leaves (they are sold in the refrigerated packaged salad section)
• 60 gr virgin olive oil
• shawl
• 20 gr vinegar

Preparation

1. We drain the liquid from the chickpeas and rinse them under the tap.

2. Peel the eggs and cut 4 into slices. From the other two we are going to extract the yolk (which we will reserve to make the vinaigrette) and chop the whites.

3. In a bowl we place the spinach leaves, on top we put the chickpeas and surround with the hard-boiled egg slices and the chopped whites.

4. In the thermomix glass we add a pinch of salt, the oil, the vinegar and the yolks. We shred 30 seconds, speed 4. We dress the salad with this mixture.

Equivalences with TM21