- Boil the eggs for 8 mins if they are room temp and 9 if out of the fridge. Plunge into cold water for 5 minutes to cool. This will give you a hard-boiled egg that’s not grey and nuked. Crack the shells with a spoon and return them to the water for 3 minutes. This helps the shell peel so easily. Peel and roughly chop.
- Chuck the egg, chickpeas, spring onions, mayonnaise and a pinch of salt into a bowl. Mix well and divide between two wraps. Top each with herbs, cherry tomatoes, cucumber, tahini, zaatar and olive oil. Roll up and dive on in.
80g tinned chickpeas, drained
4 spring onions, finely chopped
A handful of torn soft herbs (mint, dill, parsley)
5 cherry tomatoes, finely chopped
¼ cucumber, finely chopped
A drizzle of tahini
2 tsp zaatar
A drizzle of olive oil