Bring a pot of salted water to the boil. Bring a half full kettle to the boil.
Cook eggs. Cook eggs in pot of boiling water for 6–7 minutes for soft-boiled (10 minutes for hard-boiled). Drain, rinse under cold water for 2 minutes until cool, then peel. Cut into quarters and season.
Prep & cook beans. Place beans in a heat-proof bowl and cover with boiling water. Leave to cook for 2–3 minutes. Drain, rinse under cold water and drain again well.
Prep remaining salad ingredients. In a bowl, toss together beans, lettuce, tomatoes, olives, chickpeas, lemon juice and 1/4 tsp extra-virgin olive oil. Top with egg and almonds.
Nutritional Info (per serve) Energy (kJ): 1297 Energy (Cal): 310 Carbohydrate (g): 16.9 Protein (g): 19.8 Fat (g): 17.1 Saturated Fat (g): 3.2 Sugars (g): 5.3