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:

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.
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4.92 from 50 votes
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Chickpea Egg Salad

2
13
2
SP
375 Cals 20 Protein 36 Carbs 16 Fats
Prep Time: 5 mins
Total Time: 5 mins
Yield: 4 servings
COURSE: Lunch, Salad
CUISINE: American
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.

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.

Nutrition

Serving: 1cup, Calories: 375kcal, Carbohydrates: 36g, Protein: 20g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 279mg, Sodium: 278mg, Fiber: 7.5g, Sugar: 2.5g
Blue Smart Points: 2
Green Smart Points: 13
Purple Smart Points: 2
Points +: 9
Keywords: Chickpea and Egg Salad, Chickpea Egg Salad, Easy Chickpea Salad with Eggs, Lunch Recipes

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133 comments

  1. I added cucumbers, celery and tomatoes. Delicious and so simple. Completely satisfying.

  2. 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

  3. 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!

  4. 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.

  5. 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!!

  6. 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!

  7. I just made this recipe. It is delicious and so easy!!! I cut it in half because I didnt have an extra can of chickpeas. It came out perfect. i served my egg next to it and half a Hass avocado sprinkled with Himalayan salt. Perfect for braking my fast, as I do IF. Thank you!!! *****

  8. I made this in the middle of the pandemic and I was unable to get chickpeas. I used black eyed peas instead this recipe was amazing 😀 Thank you for some normalcy of having delicious healthy meals.

  9. This is the 3rd time I’m making this recipe, it’s so delicious. I added a little curry since I love curry egg salad. Can’t wait for the flavors to all go together so I can enjoy it for lunch.
    Thanks Gina!

  10. Great for an easy and yummy bring-to-work lunch. I added a tbsp of mayo to make it more like real egg salad as well as some dill weed for flavour.

  11. So a serving is 1.5 eggs? 

  12. I love this! Instead of the onion I used pico de gallo, because  I was too lazy to dice an onion.  I will make this again for sure! 

  13. I just made this and it is DELICIOUS. I want to make a version of it every week, swapping out some of the veggies and using different types of vinegar or perhaps lemon juice. I’m thinking, “Dear Chickpea Egg Salad, where have you been all my life?” Thank you, Gina!!!

  14. How did you get 2 points for this.  My 1/2 cup serving was 4 🤔

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  15. we’re trying o to do more meatless meals and this one is a definite keeper!

  16. This recipe was SUPER easy and delicious. I made exactly according to directions. I made for lunches for the week. I portioned it out and then when I ate the salad, I chopped the eggs up before eating. Adding this one to my lunch rotation. Thank you Gina!!!

  17. I have some fresh basil to use up. Would it work in this salad?

    • Not a bad idea… I would add cherry  tomatoes to that, and perhaps use balsamic vinegar instead of apple cider.

  18. Fantastic and so easy!!!!

  19. I cut this recipe in 1/2, but used 1 1/2 tbsp of vinegar. I also under cooked the eggs (8 minute eggs) so the yolk made the dressing creamy. Lastly I added about 1 tsp. of yellow mustard. Absolutely delicious. Looking forward to having it for lunch tomorrow when all the flavors have melded nicely.

  20. This is one of my go-to’s! Love it for a quick and filling lunch. I like to make this with about half a bunch of parsley to make it more of a salad. Everything else I keep the same.

  21. How do you cook your eggs? Mine always stick to the shells ?

    • If you have an instant pot, I think that is the best way. I do it weekly and consistently have shells that peel right off once I get it started. I just put n the rack, add 1 cup of water and cook on high pressure for 5 mins (it does take a few mins for the pressure to start).  I let it release naturally for 5 mins  and then open it manually. I put the cooked eggs in a bowl of ice water for a few minutes.  It sounds like more work than it is. I am usually a “just do it the old fashioned way” person, but I really think there is a difference in peeling these. I usually cook about 6 at a time.  Hope this helps. 

    • Christina – I use this method for deviled eggs and have had pretty good luck with them peeling nicely! 

      Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
      Add 1 tablespoon of salt.
      Place the pan over high heat until it reaches a boil.
      Turn off heat, cover and let it sit for 13 minutes.

      After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
      Carefully crack the eggs shells (making sure the majority of the shell is cracked).
      Gently begin removing the shells while eggs are in the water. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
      Good luck!

    • I saw the following method in the New York Times. Now I rarely, if ever have a problem peeling hard cooked eggs.

      The key is to steam the eggs and then let them cool slowly.  No cold water bath.

      Bring enough water to boil For 11 minutes  in a saucepan. Place the eggs in a steamer basket.  Once the water boils, place the steamer basket with eggs into the sauce pan.  Cover and cook for 11 minutes over boiling water.  After 11 minutes, remove eggs and put on a plate to cool.  I hope this cooking method works as well for you as it has for me!  I always have hard cooked eggs in the fridge now.

    • Another reason why your hard boiled eggs can be hard to peel has to do with how fresh your eggs are. The fresher the eggs, the harder they are to peel. It has something to do with the thin membrane between the shell and the egg white and the fresher the eggs are, the more this membrane sticks to the egg white when hard boiled. So, keep your super fresh eggs for Sunday breakfast and use the older eggs for hard boiling. That might help! 🙂

  22. I meal prep this for lunches all the time because it’s so quick and easy! and it’s absolutely DELICIOUS. Also one of the cheaper lunches when I’m on a strict budget for the week. I haven’t tried adding extra protein, like chicken, but I think I will next time. The recipe as is keeps me pretty full already. Thanks for a great quick lunch!

  23. This was surprisingly satisfy ing! I wasn’t thinking it was going to be enough to fill me up, but it was!

  24. OMG- This was sooooo good! I added chopped tomatoes from our garden- perfect summer lunch! Will definitely be making again!

  25. Do you mean 2 x 15 ounce cans of chickpeas? What is that in metric measurements please?

  26. Does everyone just leave the skins on the chickpeas? I find that when I leave them on, I end up getting big bites of just skin and the texture bothers me. But such a pain to take them off!

  27. Love this salad! I have made it several times and each time I make it a bit different. Today I added in some fresh diced tomatoes and cucumbers. The salad was served over baby arugula. This is a very filling lunch and yes I will make it many times. I really like the idea of making this a jarred salad. Next time.

  28. Fabulous salad! I added arugula as suggested as an add-in. Loved the textures and all the flavors melded together perfectly. Thank you!

  29. Remarkably simple and delicious, in spite of the limited ingredients. I hard-boiled the eggs and cooked dried chickpeas in the Instant Pot. And without any cilantro or parsley on hand, I used my bumper crop of basil and it was scrumptious.

  30. What a winning recipe for these hot summer days! I used shallots instead of red onion as I was meal prepping for 5 days and didn’t want the onion flavour to become too strong by day 3. It was so tasty. Thank you for always reminding me that I don’t have to choose between easy, healthy or delicious!

  31. Amazing! Added some beets to this because I had them in the fridge, definitely a keeper!

  32. I’m not a huge fan of chick peas and was really skeptical of this recipe. After opening a can of chickpeas by mistake I made this and omg amazing! So simple, so delicious! I work from home and plan to make this my new go to lunch! This is a winner!

  33. This is one of those Skinnytaste recipes I am going to make again and again and again (like the buffalo chicken wing meatballs). Thank you for being so consistent with good flavors and easy recipes. My husband loved it, and I ate it for lunch 3 days in a row. (I also added chopped radish because I had some to use up, but not necessary at all).

  34. I finally found a lunch I love that is easy to make and stays fresh for the week. Thank you for the recipes!  

  35. I am always looking for easy to make recipes since I am not very adept in the kitchen. That is why I love this site so much – so many easy recipes to try using “real” ingredients! This chickpea salad is delicious! I used the recommendation to make a jar salad out of this by adding spinach and some cherry tomatoes and it is a perfect make-ahead summer-time salad for lunches.

  36. This was delicious! I love simple salads. Instead of vinegar, I had a bunch of lemons to use up. I added a tablespoon of feta & craisins on a bed of arugula. 

    • Thanks for the idea…I was looking through the comments hoping someone had thought of an option without oil and vinegar… Not a fan. Thank you!

  37. Can you tell me how I can purchase your cook book ?

  38. This is very good. Have made it several times so far. Thanks for a delicious, easy recipe!

  39. I just made this today for lunch using parsley. I was not expecting it to be so good and filling! When I divided the recipe based on the serving suggestion it looked like such a small serving but I am very pleased. I will definitely be making this again. Thanks for the recipe!

  40. So simple, so good!

  41. I thoroughly enjoyed this recipe. I can’t wait to make it again! Thanks Gina!

  42. Just made this for lunch and used dill for the herb!  So good! Next time I might add some arugula and roasted red peppers.  

  43. The receipe is good, but I substitute picked red onion instead of raw onion. No bad breath or hands!
    Also use Garlic Expressions dressing instead of oil and vinegar. Only 1 1/2teaspoons per serving needed.
    To make this a great lunch, I add shredded chicken or cubed turkey breast and some kale salad blend. On Weight Watchers, and I only have to count the dressing which is 1pt!

  44. This may be a silly question, but are you warming up the chickpeas?

  45. This looks amazing and can be pulled together quickly.  Love it!

  46. do you think this would be good with cannelloni beans? I’m not a huge chickpea fan.

  47. Hi Gina I would like to try this but I cannot eat chick peas is there another bean I could try?

  48. Just made this recipe and loved it!!! I was missing the onion and cilantro, so I added some Everything but the Bagel seasoning and some sriracha. Thank you for the inspiration!

  49. Delicious! I added diced cucumber and mixed it up really well to break the yolk up. Served over mixed greens.

  50. Just picked up the cilantro for this recipe today. It was super easy to make and I’ll be making it again. Love the arugula idea! Looking forward to making this again and again. 

  51. I made this for lunches this week. Yummy. Next time I will not add the eggs until I’m ready to eat. Some this is so low on points in having this with Italian runs in oil today. And capers. And pickled red onions for pretty.

  52. I am addicted to this salad! It is so delicious!! The last time I made it, I threw in a little Dijon mustard, too. Highly recommend, either way. Thanks, Gina. Your recipes help to make eating healthy and losing weight so much easier.

  53. I also used fresh lemon juice instead of the apple cider vinegar.

  54. Made this for my lunch today and loved. I gave it spin and added roasted red peppers. This is a lunch keeper.

  55. WOW! I can’t get over the simplest ingredients yield such a flavorful healthy salad!!! ?????? This will be on repeat in my house!! Thank you again Gina!!! 

  56. This was so good. Just made it for lunch. This will one I will make again and again.

  57. Not a big fan of chickpeas, but this recipe was great!

  58. I have no red onion will a regular onion work?

  59. This sounded very middle Eastern to me, similar, perhaps, to the Egyptian Ful Medames. I can’t leave a recipe alone, I just made a 1 can recipe, 3 eggs, no vinegar but did not adjust the other ingredients; left as full measures. Added 1 lg clove of minced garlic, chopped Kalamatas, lemon juice, couple drizzles of the Kalamata juice (a vinegar). Then mashed the peas a bit , leaving some whole, s & p pf course. spread 1/2 a pita w/low-fat yogurt in the pocket & filled w/a couple of Tbl of the peas. Yummy breakfast. Never thought of the tuna or other fish. Fab idea. Lovelovelove fish. Thanks for this recipe. Excellent! This will, no doubt, become a staple. I imagine especially nice in the Summer.

  60. Loved this recipe.  As a single person I made a couple layered jars and have enjoyed it as an effortless and delicious lunch.  Thank you sooo much Gina.  Love your books and great recipes.  Thank you 

  61. Made it tonight for this weeks luches-my favorite two foods married together and I never considered it!! Thanks Gina! Even Rosie likes it, which makes it a total home run for me!!!

  62. Made this but used lemon olive oil. AMAZING. how many eggs do you use iced one cup chickpeas?

  63. for meal prepping, do you peel and slice up the eggs at the beginning of the week? or do you wait to peel them before eating it for lunch. thanks!

  64. Just made this for my lunches this week and tasted some. I used my super special Italian garlic infused olive oil and it’s SOOOOO GOOD.

  65. Gina your recipes inspire me to cook with less points and love that you give us the points. I am gluten free and often get great ideas from your recipes. I add cucumber and celery to this salad and love it. We are going to Portugal later for a month later in the year. First time !  I will be looking to you for fish and seafood ideas. Can,t wait. I made your shrimp, garlic and bok Choy recipe last night. Loved it. Keep up the good work

  66. Tasty, filling, and so simple! Thank you.

  67. I’m so excited to try this for lunches this week! Do you find that it keeps you pretty full through the afternoon?

  68. Great lunch for Friday during Lent, thanks

  69. Oh so easy and so tasty!

  70. Simple and delicious. Thanks! 

  71. This sounds so good. I was wondering if this could be made into a sandwich spread by mashing the garbonzos & chopping the eggs? Maybe add vegan mayo instead of the oil?

  72. As a Cape Verdean/Portuguese, I grew up eating this but with salt cod (bacalao) or canned tuna imported from Cape Verde. It is absolutely delicious and not only does it keep well in the fridge and taste better after the flavors have combined but it is so delicious for breakfast. Anyway, I usually make it and it is my breakfast, lunch and dinner. :-).
    It is delicious just a little above room temperature-not too cold and not too warm. I sometimes add gardienera to get a little more tangy/acid taste in every bite
    . I usually have my mother send me the bacalao or the canned tuna from CV she buys at the Portuguese stores in Massachusetts.

  73. I made this last night for my lunch today. Because I had them, I threw in diced cucumber and tomato. Had to try it last night, naturally, and I loved it! The best part is that it’s so simple. Definitely a keeper! Thanks Gina!

  74. Looks like a winner for me – it’s Lent, and this is a perfect lunch to have instead of tuna! I pickle my red onions so the odor is greatly reduced – and they stay crisp and yummy for weeks in the refrigerator.

  75. I just realized the recipe I mentioned above was yours from an earlier post.. It was so good. I will now combine the 2.

  76. I just made something similar to your recipe. It is made with tuna, chickpeas, red onion and capers with some caper juice. No oil was used. I intend combine the 2 recipes. .Minus the oil there are 0 Freestyle Points.
    I think it will be delicious.

  77. Gina, I too, am obsessed with chickpeas & have been for a long time – and I DO eat them out of the can! Can’t wait to make this, and love the idea of tuna from Ana. Thanks so much. All your recipes are
    great, & I have bought “The Skinnytaste Cookbook” as well! Can’t rate this yet, but I know it will be a 5 star!

  78. OMGG, Gina! Seriously, I wasn’t cooking today, but now I will be making this! Saw your new cookbook coming out and pre-ordered it the second I saw it…no hesitation at all.

  79. For the serving size, is it 1 cup of the bean mixture, or 1 cup includes the eggs?

  80. This looks absolutely delish!! I’m little confused as to how this is 2P though, I’m new to WW and when I scan olive oil it’s worth 4P. How do I track a meal like this and have it tracked for only 2P?

    • Are you using the recipe builder?

      • No I haven’t, but I’ll figure out how to do it. Thanks

      • The 2 tablespoons of olive oil in the recipe is 8 points, so if you divide those 2 tablespoons among 4 servings, it comes out to 2 points per serving. Everything else in this recipe is 0 points. 

      • I think the thing here is that a 15ounce can gets me a cup of chick peas when I use a measuring cup. So a cups serving size would be 4 pts.

    • I’m using recipe builder on this and it’s showing up as an 8 pt meal from the EVOO. Maybe I’m doing something wrong?

  81. I love chickpeas as well and am so happy to find a new way to eat them for lunch! I also love that this is an easy and simple lunch recipe that can be made and refrigerated for the week. I work late hours so it’s difficult to make lunch for the following day on a weeknight. I usually prepare my lunches for the week on Sunday and have them ready to go for the work week. It’d be great to see more recipes like this geared toward easy work lunches that can be prepared in advance.

  82. This came out delicious! I used balsamic vinegar because it’s what I had on hand, and it still came out great! 

  83. Just made this for my lunch.  Delicious ????

  84. Growing up we always had this with salted cod. But now I make it with tuna and it’s delicious. Good quality olive oil is the key here.

    • Can you guys suggest a particular brand that is a good quality olive oil? I’m clueless here and believe in using the best/correct ingredients!
      Thanks in advance!

      • California olive oil is really good.

      • Look for one that says First Cold Press

      • Queen Creek Mill in Queen creek arizona and you can order it on their website.

      • I use Costco olive oil. not the virgin kind. I find most first pressed oil to have a strong grass flavor and much prefer the less expensive milder olive oil . Used to be able to buy roasted chick peas as a snack nut but do not find them in Texas. Chick peas are wonderful, but they are a carb so I am careful when i use them,Your salad recipe is wonderful just as written THanx.

      • California olive ranch is one of the highly rated olive oils and its not too expensive. Wal-Mart has the best price on it.

      • I see you asked about olive oil almost a year ago …… I suggest Calivirgin olive oil from a family owned mill in Lodi, Ca. ( My daughter and her husband’s family ). Their oil is flavorful and unique, milled within hours of picking. They have many flavors to chose from where the produce in milled right into the mill along with the olives creating excellent flavors ( lemon, basil, rosemary, jalapeno, garlic, truffle, etc. ). As a result, they have won many awards for their oils. Check out their oils and gift products at Calivirgin.com. or visit their tasting room if you are ever in central California. Besides being a proud mother, I know you would be very pleased with their products for cooking, tasting, drizzling, and baking.

  85. You must have some Portuguese in you. I saw this and thought….ooooo, one of my favorites, it’s just missing tuna…and then you mentioned tuna. I never thought of the cod, but I sure am thinking it now. Might have this for a me dinner some time. My husband also does not share my love of chickpeas. What’s not to love though??!!!

  86. Looks good but I think I would roasted the chickpeas to add to the flavor.