Name: Mediterranean Chickpea Egg Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 1/2 tsp Dijon mustard; 1 large lemon, zested and juiced; 1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil); 1 garlic clove, minced; 1 tsp sumac; 1/2 tsp coriander; 1/2 tsp cayenne pepper; Salt and pepper; 2 cans chickpeas, rinsed and drained; 2 celery ribs, chopped; 2 Persian cucumbers (or 1/2 seedless English cucumber), diced; 2 to 3 green onions, trimmed, and chopped (both white and green parts); 1/2 cup shredded red cabbage; 2 jalapeno peppers, chopped (optional); 1/2 cup packed chopped fresh parsley leaves; 1/2 cup packed chopped fresh mint leaves; 5 large hard boiled eggs, sliced

Description

Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.

Ingredients

Scale

For dressing

2 1/2 tsp Dijon mustard
1 large lemon, zested and juiced
1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
1 garlic clove, minced
1 tsp sumac
1/2 tsp coriander
1/2 tsp cayenne pepper
Salt and pepper

For Egg Salad

2 cans chickpeas, rinsed and drained
2 celery ribs, chopped
2 Persian cucumbers (or 1/2 seedless English cucumber), diced
2 to 3 green onions, trimmed, and chopped (both white and green parts)
1/2 cup shredded red cabbage
2 jalapeno peppers, chopped (optional)
1/2 cup packed chopped fresh parsley leaves
1/2 cup packed chopped fresh mint leaves
5 large hard boiled eggs, sliced

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Instructions

In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper. Add a sprinkle more sumac. Set aside a few minutes before serving to allow flavors to meld. (See recipe notes for preparing ahead). Enjoy!

Notes

Prepare ahead. You can mix the salad a few hours in advance; cover tightly and refrigerate. For best results, add in the eggs a few minutes or up to an hour before serving. Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.
Variation. If you prefer, omit the jalapeno peppers. Instead, use mild bell peppers 1/3 to 1/2 cup chopped bell peppers of any color you like.
Recommended for this recipe. Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from spice collections, sumac and coriander.
SAVE! Try our Greek olive oil bundle or our Ultimate Mediterranean Spice Bundle. Create your own 6-pack or 3-pack from our all-natural or organic spice collections. Visit our store to browse our spices, olive oils and bundles!

Prep Time: 15 minutes
Category: Salad
Method: Counter Top
Cuisine: Mediterranean