Skinnytaste · by Gina Homolka★ 4.9 (64)
Chickpea Egg Salad
NUTRITION · PER SERVING5M COOK
CAL 23%·PRO 49%
CARBS 45G39% OF CAL
14G FIBER0G ADDED10G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 21G41% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, protein-rich lunch salad blending chickpeas and eggs with red onion, cilantro, and apple cider vinegar. Ready in 5 minutes, great for meal prep.
mainamericansaladeggsbeansdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 5M
CAL 23%·PRO 49%
CARBS 45G39% OF CAL
14G FIBER0G ADDED10G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 21G41% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 822mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.