Mediterranean•healthy
Mediterranean Chickpea Egg Salad
Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
- 2
In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper. Add a sprinkle more sumac. Set aside a few minutes before serving to allow flavors to meld. (See recipe notes for preparing ahead). Enjoy!