Chickpeas and Egg Salad Recipe

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A popular and healthy breakfast dish or can also be served as an appetizer.
Chickpeas and Egg Salad

Chickpeas – 400 gms, soaked in water for 6 to 8 hours
Eggs – 3 to 4, hard-boiled, sliced
Onion – 2 to 3 tblsp, finely chopped
Olive Oil – 2 tblsp
White Vinegar – 2 tblsp
Pepper Powder – 1/4 tsp
Salt – 1/4 tsp
Coriander Leaves – 1 tblsp, finely chopped

1. Drain and rinse the chickpeas.
2. Pressure cook until 3 to 4 whistles and remove.
3. Hard boil the eggs and slice (or chop) them into small pieces.
4. Transfer the chickpeas to a bowl.
5. Add the onions, olive oil, vinegar and mix.
6. Add salt and pepper powder. Adjust if desired.
7. Keep aside for 10 minutes.
8. Add the eggs and garnish with coriander leaves.
9. Serve at once.

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