4.9 from 189 votes
Chickpea Egg Salad
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings
Calories: 375 kcal
Course:
Salad , Lunch
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.