Chickpea and Egg Salad

Delicious snack, sandwich filling or serve with fresh leaf salad
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Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: European
Keyword: Dairy Free, Gluten Free, Low Carb, Quick, Salad, Snack, Vegetarian
Servings: 4 Servings
Calories: 241kcal

Ingredients 

  • 4 Eggs
  • 400 grams Can Chickpeas (Drained and Rinsed)
  • 4 tbsp Mayonnaise
  • 2 Spring Onions (Chopped)
  • 2 tbsp Capers (Drained)
  • 1 tbsp Dijon Mustard
UK Measurements – US Measurements

Instructions

  • Cook the eggs in water until hard-boiled, around 5 minutes. Once cooked, rinse with hot water and chop.
  • In a large bowl, mash chickpeas with a fork. Add chopped eggs and stir to combine. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt & pepper.
  • Serve on its own, over lettuce leaves, or on bread.

Notes

Nutrition

Calories: 241kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 584mg | Potassium: 231mg | Fiber: 5g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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