chickpea salad
This easy chickpea and 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.
Ingredients
Main Ingredients
- 2 cans chickpeas (15 oz each, rinsed and drained)
- 6 large hard-boiled eggs sliced crosswise
- to taste kosher salt
- to taste black pepper
- 2 tablespoons red onion chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh cilantro or parsley chopped
Instructions
Preparation Steps
- Toss all the ingredients in a medium bowl.
- Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.
Notes
This easy chickpea egg salad is a fantastic option for a quick, healthy, and budget-friendly lunch. It's high in protein and fiber, making it very satisfying. Great for meal prepping!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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