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Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs
5 from 6 votes

Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs

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.

Prep Time
6 mins
Total Time
6 mins
Servings: 12
Calories: 95 kcal
Course: Side Dish, Appetizer
Cuisine: Mexican

Ingredients

Dressing:
  • 2 teaspoons brown mustard spicy
  • 1 lime zest and juice
  • 1 orange zest and juice
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 garlic minced, clove
  • 1 teaspoon paprika
  • 1 teaspoon tajin seasoning
  • 1 teaspoon crushed red pepper dried
Egg Salad:
  • 2 (16-ounce) cans chickpeas rinsed and drained
  • 2 talks celery chopped
  • 1 English cucumber diced, large
  • ¼ red onion chopped
  • 1/2 cup red cabbage thinly sliced or shredded
  • 1 Serrano pepper diced
  • 1/2 cup cilantro chopped leaves
  • 1/2 cup mint leaves chopped, fresh
  • 5 egg hard boiled, peeled, and sliced, Nellie’s Free Range
  • pumpkin seeds for garnish

Instructions

    Cup of Yum
  1. In a mason jar, combine the dressing ingredients, cover, shake, and set aside.
  2. In a large mixing bowl, add all the salad ingredients except the eggs and pepitas.
  3. Pour dressing over salad and combine. Add the sliced eggs and pepitas, and gently toss. Taste and adjust with salt or Tajin if needed.
  4. Cover and refrigerate until ready to serve. The longer this salad marinates the better the flavor.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 95

% 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.