High Protein Chickpea Egg Salad
A nutritious and delicious salad combining chickpeas, eggs, and Greek yogurt, perfect for lunch or snacks.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 2 pieces hard-boiled eggs, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or dill) for garnish
Instructions
Preparation
- In a large bowl, mash the chickpeas with a fork until slightly chunky.
- Add the chopped hard-boiled eggs, Greek yogurt, Dijon mustard, and lemon juice. Mix until well combined.
- Stir in the diced celery and red onion.
- Season with salt and pepper to taste.
- Garnish with fresh herbs if desired.
- Serve as a sandwich filling or on its own.
Notes
Store the salad in an airtight container in the refrigerator for 3 to 5 days. For a fun twist, serve the salad in avocados.