chickpea salad
This easy chickpea salad is simple, delicious, and perfect for a quick lunch. It's inexpensive, high in protein and fiber, and great for making ahead for the week.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cans (15 oz) chickpeas rinsed and drained
- 6 large hard-boiled eggs sliced crosswise
- 2 tablespoons red onion chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh cilantro or parsley chopped
- kosher salt to taste
- black pepper to taste
Instructions
Preparation Steps
- In a medium bowl, combine the rinsed and drained chickpeas, sliced hard-boiled eggs, chopped red onion, extra virgin olive oil, apple cider vinegar, and fresh cilantro or parsley.
- Season with kosher salt and black pepper to taste. Toss all ingredients gently to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.
Notes
This salad is versatile! Feel free to add other ingredients like chopped celery, cucumber, a pinch of curry powder, or a dollop of Greek yogurt for extra creaminess.