Lunch

Chickpea Egg Salad

Chickpeas and sliced hard boiled eggs mingle with red onion, olive oil, and apple cider vinegar, their fresh cilantro perfume brightening each creamy, tangy bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chickpea Egg Salad
Total
5 min
Prep
5 min
Serves
4

Nutrition per Serving

Calories
375
Protein
20g
Carbs
36g
Fat
16g
Fiber
8g
Sugar
3g
Sodium
278mg

Ingredients

  • 2 can (15 oz) chickpeas (I use Goya rinsed and drained)
  • 6 large hard boiled eggs (sliced crosswise)
  • kosher salt and black pepper (to taste)
  • 2 tbsp chopped red onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar (I use Braggs)
  • 1 tbsp chopped fresh cilantro or parsley

Instructions

  1. Toss all the ingredients in a medium bowl.
  2. Serve or store in refrigerator for the week.