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Chickpea Egg Salad

Chickpea Egg Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 4 large hard-boiled eggs
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1 rib celery, finely diced
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lemon juice
  • ¼ tsp fine sea salt
  • ¼ tsp black pepper
  • Soft bread or toast, for serving

Method
 

  1. Pat the chickpeas dry, then mash half of them with a fork in a large bowl until chunky, leaving the rest whole.
  2. Chop the hard-boiled eggs into small pieces and fold them into the chickpeas with the celery and red onion.
  3. Add the mayonnaise, mustard, lemon juice, salt, and pepper. Stir until everything is evenly coated and creamy.
  4. Toast the bread, then spoon the salad generously onto each slice and serve right away.

Notes

Hard-boiled eggs can be made a day ahead; just peel and chill them. The salad holds its texture well for a few days, so it is great for meal prep lunches. If the salad thickens in the fridge, stir in a teaspoon of cold water before serving.