Description
This easy chickpea and egg salad is so simple and delicious for lunch (or breakfast!). Inexpensive, high in protein and fiber, great to make ahead for the week.
Yield: 4servings | Serving Size: 1cup
Ingredients
2cans(15 oz) chickpeas, I use Goya rinsed and drained
6large hard boiled eggs, sliced crosswise
kosher salt and black pepper, to taste
2tablespoonschopped red onion
2tablespoonsextra virgin olive oil
2tablespoonsapple cider vinegar, I use Braggs
1tablespoonchopped fresh cilantro or parsley
Instructions
Toss all the ingredients in a medium bowl.
Serve or store in refrigerator for the week.
Last Step:
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Nutrition
Serving: 1cup, Calories: 375kcal, Carbohydrates: 36g, Protein: 20g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 279mg, Sodium: 278mg, Fiber: 7.5g, Sugar: 2.5g
