Egg Salad

English muffin 

1/4 cup chickpeas 

1 egg 

1/2 teaspoon mayonnaise 

Olive oil 

Toss chickpeas in olive oil and salt&pepper. Roast in a 400 degree oven for 15 minutes. Place egg in a pot of cold water. Simmer egg for 13 minutes when the water is finally simmering. Peel shell off and use a cheese grater to shave egg. Add the mayonnaise and mix together. Add salt and pepper. Toast English muffin and place the egg salad on top. Cover egg salad with roasted chickpeas. 

Enjoy!!