Today I’m sharing one of my favorite vegetarian lunches: Egg and Chickpea Salad. With spring here and eggs being a versatile, low-point ingredient for many diets, this simple salad is perfect for seasonal lunches.
I’m not strictly vegetarian, but I enjoy meatless meals regularly. They help me eat more plants and often deliver satisfying, flavorful dishes without much fuss.
Chickpeas have become a staple for me. They’re creamy, slightly nutty, and they pair beautifully with herbs, lemon, and garlic. They also hold up well in make-ahead meals, so I’m always looking for new ways to include them in quick, healthy recipes.
The idea for this salad came from a time when I needed a fast lunch. I wanted something homemade and healthy rather than grabbing takeout. I started with a quick egg salad, then tossed canned garbanzo beans with fresh herbs, lemon juice, garlic, salt, and pepper. A scoop of the egg salad on top transformed it into a filling, protein-packed meal—ready in about 10 minutes using pantry staples.
If you haven’t tried a lighter egg salad (made without mayonnaise), give it a try — it’s creamy and bright without being heavy. One tip I always follow is to keep a bowl of hard-boiled eggs in the fridge. They’re an easy snack and a fast way to assemble meals like this salad.
This high-protein vegetarian salad keeps well refrigerated, making it ideal for meal prep and packed lunches.
Next time you need an easy, nutritious lunch, try this Egg and Chickpea Salad. It’s versatile, flavorful, and satisfying.
Chickpea Egg Salad Variations
- Add leafy greens like spinach, arugula, or butter lettuce, and include diced tomatoes, cucumber, or chopped bell peppers for extra volume and freshness.
- For more protein, fold in flaked tuna or shredded cooked chicken.
- Boost heart-healthy fats with sliced avocado or chopped walnuts.
- Lift the flavor by sprinkling a pinch of sumac into the chickpea mixture for a bright, lemony note.
Other Egg Recipes
Egg Drop Soup
Cheese, Onion, Vegetable, and Egg White Frittata
Egg White Salad
Egg and Chickpea Salad Recipe
355 kcal
34.2 g
17.4 g
18 g
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10 mins
10 mins
Ingredients
2 servings
- 4 hard boiled eggs (peeled)
- 1 tbsp olive oil
- ⅓ cup white onion, 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: grate the peeled hard boiled eggs using a cheese grater.
- In a bowl, combine the grated eggs with diced onion, olive oil, paprika, salt, and pepper.
- In a separate bowl, toss together the garbanzo beans, green onions, cilantro, parsley, lemon juice, minced garlic, salt, and pepper.
- Divide the chickpea mixture between two bowls and top each with half of the egg salad. Serve immediately.
Notes
- The recipe yields 2 servings.
- One serving is half the recipe.
Nutrition
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