Chickpea Egg Salad
User Reviews
4.9
189 reviews
Excellent
Chickpea Egg Salad
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This easy chickpea egg salad is so simple and delicious for lunch (or breakfast!). It's inexpensive to make, high in protein and fiber and great to make ahead for the week.
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Ingredients
- 2 cans (15 oz) chickpeas (I use Goya rinsed and drained)
- 6 large hard boiled eggs (sliced crosswise)
- kosher salt and black pepper (to taste)
- 2 tablespoons chopped red onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar (I use Braggs)
- 1 tablespoon chopped fresh cilantro or parsley
Instructions
- Toss all the ingredients in a medium bowl.
- Serve or store in refrigerator for the week.
Nutrition Information
Show Details
Serving
1cup
Calories
375kcal
(19%)
Carbohydrates
36g
(12%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
279mg
(93%)
Sodium
278mg
(12%)
Fiber
7.5g
(30%)
Sugar
2.5g
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 375kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 279mg | 93% |
| Sodium | 278mg | 12% |
| Fiber | 7.5g | 30% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
189 reviews
Excellent
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