Mediterranean Chickpea Egg Salad Recipe
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The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (23)

Mediterranean Chickpea Egg Salad Recipe

NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 19%
CARBS 19G32% OF CAL
5G FIBER0G ADDED4G INTRINSIC9G OTHER4G TOTAL SUGAR
FAT 14G54% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Mediterranean salad combining chickpeas, eggs, crisp vegetables, and herbs with a tangy mustard dressing. The mix of textures and bright flavors makes it a light but satisfying lunch on its own.

mainmediterraneansaladeggsbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 1/2 tsp Dijon mustard
  • 1 large lemon, (zested and juiced)
  • 1/3 cup Private Reserve Greek extra virgin olive oil
  • 1 garlic clove, (minced)
  • 1 tsp sumac
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • Salt and pepper
  • 2 cans chickpeas, (rinsed and drained)
  • 2 celery ribs, (chopped)
  • 2 Persian cucumbers, (or 1/2 seedless English cucumber, diced)
  • 2 to 3 green onions, (trimmed, and chopped (both white and green parts))
  • 1/2 cup shredded red cabbage
  • 2 jalapeno peppers, (chopped (optional))
  • 1/2 cup packed chopped fresh parsley leaves
  • 1/2 cup packed chopped fresh mint leaves
  • 5 large hard boiled eggs, (sliced)
PREP
15M
SODIUM
343MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.