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.
Notes
The entire recipe makes 2 servings
The serving size is ½ of the entire recipe
Nutrition
Nutrition Facts
Egg and Chickpea Salad Recipe
Amount per Serving
Calories
355
% Daily Value*
Fat
17.4
g
27
%
Saturated Fat
3.9
g
24
%
Cholesterol
327
mg
109
%
Sodium
491
mg
21
%
Potassium
496
mg
14
%
Carbohydrates
34.2
g
11
%
Fiber
6.7
g
28
%
Sugar
4.9
g
5
%
Protein
18
g
36
%
Calcium
90
mg
9
%
Iron
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.