– Cook your eggs for 4 to 6 minutes.
– For better digestion, soak your chickpeas the day before in a saucepan with a large volume of cold water and a spoonful of water. to c. baking soda.
– The next day, drain and rinse them, then cook them with a sprig of thyme in a large volume of water for 1 to 1.5 hours.
– Once the chickpeas are cooked, place in a colander, strain and leave to cool. (cooking water can be conserved).
– Slice the shallot and chop the coriander.
– In a salad bowl, prepare your dressing (rapeseed oil, shallot, coriander and salt).
– Wash and dice the tomatoes and carrots.
– Add to the sauce and stir.
– Pour the chickpeas into the bowl and mix well.
– Add the eggs last.
– Enjoy immediately or chill before eating.