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Chickpea Egg Salad

4.94 from 64 votes

This easy chickpea egg salad is so simple and delicious for lunch (or breakfast!). It's inexpensive to make, high in protein and fiber and great to make ahead for the week.

Prep Time: 5

Total Time: 5

Yield: 4 servings

Course: Lunch, Salad

Cuisine: American

Ingredients

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

Instructions

Toss all the ingredients in a medium bowl.
Serve or store in refrigerator for the week.

Nutrition

Serving: 1cup, Calories: 375kcal, Carbohydrates: 36g, Protein: 20g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 279mg, Sodium: 278mg, Fiber: 7.5g, Sugar: 2.5g

- WW Points: 2

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