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.
Yield: 4
Materials
- 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
Instructions
- Combine all of the ingredients in a medium bowl.
- Serve or refrigerate for a week.