Egg and olive salad pita

15 min · 2 servings · 597 kcal

Nora Beckett · @norapreps

Greek yogurt instead of mayonnaise. Same texture, a third of the calories, and it takes the lemon far better.

Ingredients

• egg5 pc
• greek yogurt120 g
• pita bread2 pc
• olives50 g
• celery80 g
• red onion40 g
• lettuce60 g
• olive oil1 tsp
• lemon20 g
• dill1 to taste
• black pepper1 to taste
• chickpeas150 g

Instructions

1. Boil the eggs 9 minutes for a firm but not chalky yolk, then cool them under running water before peeling.
2. Chop them roughly and fold with the yogurt, lemon, finely diced celery and onion.
3. Crush half the chickpeas into the egg mixture and leave the rest whole.
4. Add the chopped olives last so they do not colour the whole mixture grey.
5. Warm the pitas, line them with lettuce and fill. The filling keeps two days.

Per serving