• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

375 Cals 20 Protein 36 Carbs 16 Fats
PREP TIME:
5 mins
TOTAL TIME:
5 mins
YIELD:4 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
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.
Serving: 1cup, Calories: 375kcal, Carbohydrates: 36g, Protein: 20g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 279mg, Sodium: 278mg, Fiber: 7.5g, Sugar: 2.5gBlue Smart Points:2Green Smart Points:13Purple Smart Points:2Points +:9