Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs
User Reviews
5.0
6 reviews
Excellent
Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs
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My Spicy Chickpea Salad is the perfect spring and summer side. Loaded with crunchy cucumbers & shredded cabbage, piquant red onions, herbaceous cilantro & mint, spicy citrus-marinated chickpeas, and protein-packed eggs, this colorful and flavorful garbanzo bean salad recipe is destined to become a festive favorite.
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Ingredients
Dressing:
- 2 teaspoons spicy brown mustard
- 1 lime zest and juice
- 1 orange zest and juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon hot sauce
- 1 garlic clove minced
- 1 teaspoon paprika
- 1 teaspoon Tajín
- 1 teaspoon dried crushed red pepper
Egg Salad:
- 2 (16-ounce) cans chickpeas rinsed and drained
- 2 talks celery chopped
- 1 large english cucumber diced
- ¼ chopped red onions
- 1/2 cup thinly sliced or shredded red cabbage
- 1 Serrano pepper diced
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 5 Nellie’s Free Range Eggs hard boiled, peeled, and sliced
- Pepitas for garnish
Instructions
- In a mason jar, combine the dressing ingredients, cover, shake, and set aside.
- In a large mixing bowl, add all the salad ingredients except the eggs and pepitas.
- Pour dressing over salad and combine. Add the sliced eggs and pepitas, and gently toss. Taste and adjust with salt or Tajin if needed.
- Cover and refrigerate until ready to serve. The longer this salad marinates the better the flavor.
- Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.
Notes
- The spicy citrus salad dressing can be mixed up in a mason jar and kept in the fridge for up to a week.
- The assembled chickpea and egg salad will keep in an airtight container for 2-3 days in the fridge. To extend the shelf life to about a week, marinate only the chickpeas in the dressing, then add the eggs and remaining veggies when you're ready to serve.
- I recommend you use farm fresh eggs for this recipe. Not only do farm fresh egg yolks have a deeper color, their yolk is creamier and doesn’t break as easily when cooked.
- The spicy citrus salad dressing can be mixed up in a mason jar and kept in the fridge for up to a week.
- The assembled chickpea and egg salad will keep in an airtight container for 2-3 days in the fridge. To extend the shelf life to about a week, marinate only the chickpeas in the dressing, then add the eggs and remaining veggies when you're ready to serve.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
68mg
(23%)
Sodium
269mg
(11%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
474IU
(9%)
Vitamin C
12mg
(13%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 269mg | 11% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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