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.
Ingredients
- 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, diced, remove seeds
- 2 tablespoons cilantro, chopped small
- 1 tablespoon olive oil
- salt and black pepper , to taste
Equipment
- 1 sauce pot
- 1 colander
Instructions
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.
Nutrition
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