Chickpea Egg Salad
Try this Chickpea Egg Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 tablespoons extra virgin olive oil
- 2 15 ounce cans chickpeas (i use goya) rinsed and
- 6 large hard boiled eggs sliced crosswise
- kosher salt and black pepper to taste
- 2 tablespoons chopped red onion
- 2 tablespoons apple cider vinegar (i use braggs)
- 1 tablespoon chopped fresh cilantro or parsley
- Carbohydrate 0.29556844237761 g
- Cholesterol 0 mg
- Fat 3.22816454435094 g
- Fiber 0.0537972554749184 g
- Protein 0.0348099878603181 g
- Saturated Fat 0.446637108627394 g
- Serving Size 1 1 serving (6g)
- Sodium 0.19108177403752 mg
- Sugar 0.241771186902691 g
- Trans Fat 0.0882190724182628 g
- Calories 30 calories
Toss all the ingredients in a medium bowl.Serve or store in refrigerator for the week.
