Easy Chickpea Egg Salad

This simple chickpea egg salad makes an excellent lunch (or breakfast!). It’s affordable to produce, high in protein and fiber, and ideal for preparing ahead of time.

Chickpea Egg Salad

I’m enamored with chickpeas and can eat them straight from the can. My spouse, on the other hand, does not share my passion for chickpeas, so I normally eat them for lunch when he is not there. And now that chickpeas and eggs have 0 points on the new Weight Watchers Freestyle program, I adore them even more!

This salad was my lunch today, satisfying a yearning I’d had for a few days, and it was created with only a few simple things I usually have on hand: chickpeas, eggs, red onion, olive oil, and apple cider vinegar. Because the ingredients are rather basic, I use the best ones. I like Goya chickpeas, a high-quality extra virgin olive oil, and Braggs apple cider vinegar. It’s pretty full because it’s high in protein and fiber, gluten-free, dairy-free, vegetarian, and quite flexible.

Chickpea Egg Salad Ingredients

• 2 cans (15 oz) chickpeas, rinsed and drained with Goya.
• 6 big hard-boiled eggs cut crosswise.
• Add kosher salt and black pepper to taste.
• 2 tbsp. chopped red onion
• 2 tablespoons of extra virgin olive oil.
• 2 tablespoons apple cider vinegar (I use Bragg’s)
• 1 tablespoon fresh cilantro or parsley, chopped

Chickpea Egg Salad Variations:

• If you wish to add additional greens to thicken it out, I recommend spicy baby arugula.
• If you wish to add extra protein, try salt cod (bacalao), smoked fish, grilled chicken, or tuna.
• To make jar salads, place the chickpea egg salad on the bottom, followed by cherry tomatoes and greens.

More Salad Recipes You Might Like:

• Lemony Hearts of Palm Salad with Avocado
• Autumn Kale Salad with Chicken
• Southwest Salad
• Winter Pear Salad

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