Egyptian Egg Salad

Cooking time: 15 minutes

Servings: 2

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Ingredients:

• 2 eggs

• 1 can (14 oz) Kidney beans

• 1 lemon, juiced

• 1 tablespoon tahini

• 3 tablespoons water

• 1 tablespoon olive oil

• 1 red onion, chopped

• 3 garlic cloves, chopped

• 1 teaspoon ground cumin

• 1 teaspoon cumin seeds

• 2 little gem lettuces, cut into wedges

• 2 tomatoes, cut into wedges

• Fresh parsley, chopped

• Fresh dill, chopped

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Instructions:

1.Add water to a medium sauce pan and bring to a boil. Add the eggs to water and cook for 8 minutes. Drain and add to cold water. Peel and half.

2.Mix lemon juice, tahini and water in a bowl.

3.Preheat oil in a skillet over medium heat. Add onion and garlic and cook for about 5 minutes.

4.Add cumin and seeds and cook for about 30 seconds. Add the beans and cook until beans soften.

5.Mix the cooked beans, lettuce, and tomatoes in a bowl. Drizzle with the dressing, add eggs on top. Sprinkle with parsley and dill.

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Nutritional info (per serving)

260 calories

12g fat

17g carbohydrate

26g protein