Today, I’m sharing what has become one of my all time favorite vegetarian lunch recipes – my Egg and Chickpea Salad. And since today is officially the first day of spring, egg recipes are going to be all the rage this season – especially now that they are 0 Points.

I’m not a vegetarian by any means, but I absolutely enjoy eating meatless meals on a regular basis, not only because it’s a great way to help enforce a more plant-based diet, but also because there are so many delicious vegetarian recipes that keep things interesting!

Egg and Chickpea Salad

I really cannot get enough chickpeas these days. They are soft, buttery, and have a mild, creamy flavor that works well in so many dishes. Now that they are also zero Points, I’m beyond and excited, and always looking for new ways to incorporate them into my healthy recipes.

The idea for this Egg and Chickpea Salad came to me one evening when I was SUPER short on time. I needed to throw a meal together for myself – FAST. Now, usually, in these times of duress, I end up going through a drive-thru, or grabbing some type of packaged/processed food which, of course, I end up feeling super guilty about later. And I end up blowing a lot of Points.

Egg and Chickpea Salad

But this time, I was determined to take a few minutes and put together a healthy meal for myself that kept me on track with my Weight Watchers Points.

So I started by throwing together my Easy Egg Salad Recipe, which literally takes 5 minutes to make. Then I grabbed a can of garbanzo beans, and tossed them with some fresh herbs, lemon juice, garlic, and S&P. I topped it all off with a big scoop of my homemade egg salad, and voila! A delicious, satisfying healthy salad, made in just 10 minutes with just a few simple ingredients that I always have on hand.

Egg and Chickpea Salad

And let me just mention that if you haven’t tried my Easy Egg Salad Recipe yet, you must! It’s a much lighter and healthier take on traditional egg salad, and is made without any mayonnaise. I promise – it’s still incredibly delicious.

PRO-TIP: I find it SO helpful to always have a big bowl of hard boiled eggs in my fridge. Not only do they make a great snack, but it’s great to have some on hand, ready to go, to use in other recipes. Such a time saver!

This high protein vegetarian salad recipe also keeps well in the fridge, so it works perfectly for make ahead meals and meal prep.

Egg and Chickpea Salad

So the next time you need a delicious and easy lunch idea, give this Egg and Chickpea Salad a try. It’s incredibly satisfying, nutritious and versatile.


  • Bulk this salad up by adding in some extra greens like spinach, arugula, or butter lettuce. And throwing some diced tomatoes, sliced cucumbers, or chopped bell peppers.
  • Want more protein? Mix in some tuna or shredded chicken breast.
  • Add in some extra heart healthy fats by topping this salad with some sliced avocado and/or chopped walnuts.
  • Kick up the flavor a notch by mixing in a sprinkle of sumac in with the garbanzo beans and herbs. Sumac is one of my all time favorite spices, btw.


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Egg and Chickpea Salad Recipe

Calories355 kcal
Carbohydrates34.2 g
Fat17.4 g
Protein18 g
4.20 from 5 votes
Prep Time10 minutes
Total Time10 minutes


Servings: 2 servings
  • 4 hard boiled eggs - (peeled)
  • 1 tbsp olive oil
  • cup white onions - (diced)
  • ½ tsp paprika
  • 1 cup canned garbanzo beans - (drained and rinsed)
  • 2 green onions - (diced)
  • ¼ cup cilantro - (chopped)
  • ¼ cup parsley - (chopped)
  • 1 small garlic clove - (minced)
  • Juice from ½ a lemon
  • Salt and pepper to taste


  • Start by making the egg salad. Using a cheese grater, grate the peeled eggs.
  • In a bowl, combine the eggs, onion, olive oil, paprika, salt, and pepper.
  • In a separate bowl, toss together the garbanzo beans, green onions, cilantro, parsley, lemon juice, garlic clove, salt, and pepper. Stir gently to combine.
  • Divide chickpea mixture between two serving bowls. Top each with ½ of the egg salad mixture. Serve immediately.


  • The entire recipe makes 2 servings
  • The serving size is ½ of the entire recipe


Calories: 355 kcal (18%)Carbohydrates: 34.2 g (11%)Protein: 18 g (36%)Fat: 17.4 g (27%)Saturated Fat: 3.9 g (24%)Cholesterol: 327 mg (109%)Sodium: 491 mg (21%)Potassium: 496 mg (14%)Fiber: 6.7 g (28%)Sugar: 4.9 g (5%)Calcium: 90 mg (9%)Iron: 4.1 mg (23%)
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

4.20 from 5 votes (5 ratings without comment)

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