Name: Chickpea Egg Salad
Total time: 5 min
Yield: 4
Ingredients: 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

Chickpea Egg Salad

Course

Lunch

Prep Time

5 minutes

Servings

Ingredients

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

Course

Lunch

Prep Time

5 minutes

Servings

Ingredients

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

Instructions

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

Nutrition Facts

Chickpea Egg Salad

Amount Per Serving

Calories 189 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 323mg 108%

Sodium 99mg 4%

Potassium 35mg 1%

Total Carbohydrates 2g 1%

Dietary Fiber 0.2g 1%

Sugars 0.3g

Protein 9g 18%

Vitamin A 14%

Vitamin C 2%

Calcium 3%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Emails are lame – except ours.