This Quick Chickpea Egg Salad recipe is the perfect make-ahead meal to power you through your days! Featuring eggs, chickpeas, and pickled onions, it’s light, healthy, and easy to make. 

I love eggs not only for their high nutrient density but also because they’re easy to prepare and super versatile. As a result, I frequently incorporate them into my diet with a variety of recipes like my Cottage Cheese Egg Salad and Spicy Egg Salad

Quick Egg Salad, A Healthyish Brand Recipe

However, this gluten-free chickpea and egg salad is one recipe that I come back to again and again. It’s been in my meal prep rotation for years and is one of my favorite options to pack for lunches. Not only does it taste even better the next day, but it features just a handful of budget-friendly, nutrient-rich ingredients I almost always have on hand. 

Serve it on its own, pair it with bread or tortilla chips, or enjoy it with greens as a low-carb option. No matter how you serve it, this filling salad will leave you feeling full and energized until your next meal! 

Recipe Ingredients

  • Eggs – The star of the show! You’ll need four medium to hard-boiled eggs for this recipe.
  • Chickpeas – Make sure to rinse and drain your chickpeas, and remove the outer skins. 
  • Pickled Red Onions – Find these in your local grocery store, or make homemade pickled onions instead! 
  • Jalapeño – Remove the seeds and white membrane before chopping. 
  • Fresh Cilantro – This adds a bright, refreshing flavor. 
  • Extra Virgin Olive Oil – Use this as a “dressing,” coating the salad and adding a rich flavor along with a boost of healthy fats. 
  • Kosher Salt and Cracked Black Pepper – Adjust to taste. 

How to Make a Quick and Easy Chickpea Egg Salad

  1. Cook the eggs. Bring water to a boil in a large pot on the stove, and cook the eggs to your preferred doneness. I like to boil my eggs for 7-8 minutes until the yolk is soft and almost jammy in the center. However, if you prefer a more firm yolk, I’d suggest boiling your eggs for 9-10 minutes. 
  2. Peel the eggs. Next, run the cooked eggs under cold water, and peel the shell. Then, slice them in half, and place them on a serving plate. Alternatively, if you prefer a more classic egg salad texture, you can chop the eggs, and combine them with the chickpeas. 
  3. Combine. In a separate bowl, combine the chickpeas, cilantro, finely diced jalapeño, and quick pickled onions. If desired, pour some of the pickling liquid on top to soften the chickpeas. Drizzle with extra virgin olive oil, and season with kosher salt and cracked black pepper. Then, gently toss to combine. 
  4. Serve. Spoon the chickpea mixture over the hard-boiled eggs, and enjoy! 

Frequently Asked Questions

How should I serve chickpea and egg salad? I like to serve this recipe with a side of toast or bread for a chickpea egg salad sandwich. However, it’s also great over a bed of greens or in lettuce cups. Or, serve it with tortilla chips, sliced cucumbers, or bell peppers for dipping. 

Can I make this recipe ahead of time? Yes, this recipe is great to make in advance! Once combined, you can transfer the salad to an airtight container, and store it in the fridge for 3-4 days. 
Are chickpeas healthy? Chickpeas are an excellent source of plant-based protein, fiber, and nutrients like manganese, folate, copper, iron, and zinc. As a result, they’re a healthy option in my opinion. Of course, always consult your doctor with any specific questions or concerns.

How to Store

Store this egg salad in an airtight container in the refrigerator for 3-4 days. Serve chilled.


Quick Egg Salad, A Healthyish Brand Recipe

Quick Egg Salad

This quick egg salad is the perfect way to power through your day. Loaded with protein, this egg salad recipe will keep you feeling full without slowing you down.
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  • 4 eggs, medium to hard boiled
  • 1 cup chickpeas, rinsed, drained and outer skin removed.
  • ½ cup pickled red onions, roughly chopped
  • ¼ cup jalapeno, finely diced, remove seeds
  • 1 tablespoon cilantro, chopped small
  • 1-2 tablespoons extra virgin olive oil
  • kosher salt and cracked black pepper , to taste



Prepare the Eggs

  • Boil four eggs in a pot. Cook eggs for 8-9 minutes so they are medium-hard boiled in the center.
  • Once boiled, run the eggs under cold water to help reduce the temperature and stop the cooking process. Once cool, peel the eggs and slice them in half. Add them to a serving plate. Option to chop the eggs and combine them with the chickpeas.

Prepare the Salad

  • In a separate bowl, combine chickpeas, cilantro, finely diced jalapeno and quick pickled onions. Option to add some of the pickling liquid from the jar to the salad. This will help soften the chickpeas. Drizzle with olive oil and season with salt and black pepper. Gently toss.
    Spoon the chickpea mixture over the sliced hard boiled eggs. Serve and enjoy.


How to Store

Store this egg salad in an airtight container in the refrigerator for 3-4 days. Serve chilled.


Serving: 1serving or half of the entire dish, Calories: 342kcal, Carbohydrates: 28g, Protein: 19g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 327mg, Sodium: 133mg, Potassium: 449mg, Fiber: 7g, Sugar: 6g, Vitamin A: 646IU, Vitamin C: 17mg, Calcium: 100mg, Iron: 4mg