Egg and Chickpea Salad Recipe
Ingredients
- 4 hard boiled eggs - (peeled)
- 1 tbsp olive oil
- ⅓ 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
Instructions
- 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
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%)