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Chickpea Egg Salad

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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.

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.
Chickpea Egg Salad

I’m obsessed with chickpeas, I can literally eat them right out of the can. My husband, on the other hand doesn’t share my chickpea love so I usually have them for lunch when he’s not around. And now that chickpeas and eggs are zero points on the new Weight Watchers Freestyle program, I love them even more! So easy to do with my foolproof hard boiled egg recipe.

This salad was actually my lunch today, after a craving I’ve been having the past few days, made with just a few simple ingredients I always have on hand – chickpeas, eggs, red onion, olive oil and apple cider vinegar.  Since the ingredients are pretty basic, I use the best ingredients. I love Goya chickpeas, they taste the best to me as well as a good quality extra virgin olive oil, and Braggs apple cider vinegar. It’s quite filling since it’s loaded with protein and fiber, gluten-free, dairy-free, vegetarian and it’s also quite versatile.

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.

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.

Chickpea Egg Salad Variations:

  • If you want to add some greens to bulk this up, I think peppery baby arugula would be great.
  • If you want to add more protein, this would be great with salt cod (bacalao), smoked fish, grilled chicken or tuna.
  • Turn this into jar salads by layering the chickpea egg salad on the bottom, top with cherry tomatoes, then greens.

More Egg Salad Recipes You Might Like:

Chickpea Egg Salad

4.93 from 56 votes
2
Cals:375
Protein:20
Carbs:36
Fat:16
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.
Course: Lunch, Salad
Cuisine: American
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.
Prep: 5 mins
Total: 5 mins
Yield: 4 servings
Serving Size: 1 cup

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.

Last Step:

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Nutrition

Serving: 1 cup, Calories: 375 kcal, Carbohydrates: 36 g, Protein: 20 g, Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 279 mg, Sodium: 278 mg, Fiber: 7.5 g, Sugar: 2.5 g

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140 comments on “Chickpea Egg Salad”

  1. Thanks Gina for such a simple flexible inexpensive r breakfast or lunch recipe
    I usually make half a batch. It also is very good with Northern or black beans. It can served over argula etc or as a bowl with tomatoes, sweet peppers and a touch of dalse
    Seasoned vinegar is very tasty with dried basil.
    I use 2 egg whites with each serving to lower the points

  2. Avatar photo
    Jacqueline Greenberg

    Great recipie but when printing the characters are tooooooo small and I cannot keep the recipie that i cannot read. Please advise how I can make the characters bigger, it becomes tooooo stressful

  3. Avatar photo
    Donna Lindsay

    I love the idea of this Chick Pea and egg salad. I too love “ceci” as we called them! Finding out that they were healthy made them extra delicious.
    No more Goya Foods in this house anymore, but that’s ok, there are Italian brands that I buy that are very good.
    I look forward to more of your recipes.
    I can’t rate it until I’ve tried it, but it sounds wonderful!
    Donna Lindsay

    1. Avatar photo
      Jacqueline Echagarrua

      Goya definitely is the best, their organic line, ymmmmm! The salad was delicious, all of your recipes are great.

  4. omg this is surprisingly good. I’m usually a chickpea hater but not anymore. I used 1 can of chickpeas, added in a bunch of chopped kale, lil bit of tomatoes and more cilantro and it kind of had a tabouli vibe. Thanks for changing my outlook on chickpeas!

  5. Perfect lunch! So tasty and delicious. Fills you up but doesn’t make you groggy. I’ve been looking for non-meat recipes to take to work.

  6. This is one of my favorite thing to eat at work, love to make it on the weekend and let the flavor marries before i bring it to work… yummy!!

  7. We have tons of basil, so I used fresh basil instead of the cilantro/parsley. I also substituted salad vinegar for apple cider vinegar. Yum!