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.
Yield: 4 servings
4.91 from 44 votes

Chickpea Egg Salad

Total Time: 5 mins
Course: Lunch, Salad
Cuisine: American


  • 2 15 ounce cans 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


  • Toss all the ingredients in a medium bowl.
  • Serve or store in refrigerator for the week.


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: 2
Purple Smart Points: 2
Points +: 10