About This Recipe
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.
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.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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