High Protein Chickpea Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, high-protein egg salad made with chickpeas and Greek yogurt instead of mayo, bound with Dijon mustard and spices. A satisfying lunch packed with fiber and plant protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 hard-boiled eggs
- 1/2 cup canned chickpeas (drained and rinsed)
- 2 green onions sliced
- 2 tablespoons ground flaxseed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup thick Greek yogurt
- Fresh chives (to garnish)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 329mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 263mg
- Calcium
- 128mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.