Chickpea Egg Salad

Hi there, food lover! 👋 Ready to enjoy a hearty, wholesome, and protein-packed salad that bridges the comfort of tradition with the goodness of modern nutrition? Let’s prepare a Chickpea Egg Salad that’s creamy, flavorful, and oh-so-satisfying! 🥚🥣

This salad takes its inspiration from classic egg salads that have graced family tables for generations — but with a delightful twist! By adding chickpeas, we bring in a nutty texture, plant-based protein, and a satisfying bite that perfectly complements the smooth richness of eggs. 🌿

It’s the kind of recipe that feels like a hug in a bowl — humble ingredients transformed into something magical with a touch of lemon, a dash of mustard, and a sprinkle of love. 💛 Whether you serve it as a sandwich filling, atop crisp lettuce, or straight from the bowl with a spoon, this salad is a celebration of comfort and nourishment.

Perfect for meal prep, picnics, or quick weekday lunches, the Chickpea Egg Salad is proof that healthy food doesn’t have to be boring. Ready to dive in? Let’s bring this wholesome favorite to life!

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🧄 Ingredients

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 large hard-boiled eggs, chopped
• 1/4 cup red onion, finely diced
• 1 celery stalk, finely chopped
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 3 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• A pinch of paprika (optional, for flavor and color)

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🥗 Step-by-Step Directions

1. Mash the chickpeas:
   In a large mixing bowl, lightly mash the chickpeas with a fork or potato masher. Leave some chunks for texture — you want a mix of creamy and firm. 🌱
2. Add the eggs:
   Gently fold in the chopped hard-boiled eggs. They add that creamy richness we love in classic egg salad! 🥚
3. Mix in the veggies:
   Stir in the red onion, celery, and parsley. These add crunch, freshness, and a burst of color to the mix. 🌈
4. Prepare the dressing:
   In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, pepper, and paprika. Adjust seasonings to your liking — a little extra lemon for zing or mustard for tang. 🍋
5. Combine it all:
   Pour the dressing over the chickpea and egg mixture. Stir gently until everything is evenly coated and creamy.
6. Chill and serve:
   Let the salad rest in the refrigerator for about 15–20 minutes to allow the flavors to meld beautifully.
7. Serve and enjoy:
   Enjoy your Chickpea Egg Salad as a sandwich filling, on a bed of greens, or wrapped in lettuce leaves for a low-carb option.

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🧘 Nutritional Information

This salad is rich in protein, fiber, and healthy fats — a satisfying meal that fuels your body with energy and flavor. Perfect for vegetarians and anyone seeking a quick, balanced meal. 🌿

⏰ Prep Time: 10 minutes
🔥 Cook Time: 10 minutes (for boiling eggs)
⏳ Total Time: 20 minutes
🍽️ Servings: 4 bowls
⚡ Calories per serving: 310 kcal

Nutrition Breakdown (per serving):

• Protein: 15g
• Fat: 18g
• Saturated Fat: 4g
• Carbohydrates: 22g
• Fiber: 6g
• Sugar: 3g
• Sodium: 290mg
• Cholesterol: 190mg

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Bon appétit and happy cooking! 👩🍳🍽️