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Salads Vegetarian

Mediterranean Chickpea and Egg Salad

In case you haven’t noticed, I have a slight obsession with chickpeas, and have since I was a young child. There’s just something about them. I could eat them every day and never get tired of them. I’m always coming up with new ways to eat them because I just love them so much!

Chickpeas are the star of this delicious Mediterranean chickpea and egg salad that is elevated by the addition of other yummy ingredients from the region, including cucumbers, feta cheese, kalamata olives, fresh mint, and parsley. This salad makes the perfect lunch because it’s quick, filling, and absolutely delicious. It would also be a perfect side item at a barbeque or family event.

Ingredients: 

Salad:

2 cans of chickpeas, drained and rinsed

4 hard boiled eggs, sliced

½ c. kalamata olives, pitted

1 c. cucumber, diced

4 green onions, sliced

¼ c. fresh parsley, chopped

½ c. fresh mint, chopped

½ c. feta cheese, crumbled

Dressing: 

⅓ c. olive oil

Juice from 1 lemon

2 tsp. Dijon mustard

1 clove of garlic, minced

1 tsp. basil

1 tsp. oregano

1 tsp. red pepper flakes

Salt and pepper

Combine all of the ingredients for the dressing in a bowl and whisk to combine. Set aside. 

Combine all of the ingredients for the salad and mix together. Drizzle the dressing over the salad, mix and season with salt and pepper, if needed. Serve immediately. 

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