Easy Chickpea Egg Salad

This Easy Egg Salad is your basic egg salad with relish recipe mixed with smashed chickpeas for a “meatier”,  more filling and nutrient dense sandwich.

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch

Chickpea egg salad is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch.  It’s also delicious served on lettuce or tomato slices, or simply enjoy it by the spoonfuls. 

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch

By adding chickpeas instead of more eggs for this recipe, we’re cutting down on cholesterol and replacing it with heart-healthy fiber and plant protein while still maintaining the comforting flavor of a classic egg salad.

EGG SALAD INGREDIENTS

This is a basic egg salad recipe with some protein and fiber rich chickpeas thrown in for good measure.  If you want to make this a vegan egg salad, then just omit the hardboiled eggs and use vegan mayo. You’ll also want to cut back slightly on the amount of mayo and relish you use.

  • Chickpeas (1 can) 
  • Hardboiled eggs
  • Celery, chopped
  • Sweet pickle relish
  • Purple onion
  • Mayonnaise

HOW TO MAKE EGG SALAD SANDWICH

Making egg salad takes about 15 minutes start-to-finish.

  1. Boil Eggs – hard boil your eggs, then peel and chop the hardboiled eggs (I smash them using a fork).
  2. Smash Chickpeas – drain and rinse chickpeas, then using a fork, smash 1/2 the chickpeas discarding as many skins/peels as you can.
  3. Combine ingredients – in a bowl, combine the chickpeas, hardboiled eggs, celery, sweet pickle relish, onion and mayonnaise.
  4. Enjoy – stuff the egg salad between two slices of bread or toast for a sandwich, or scoop the egg salad on lettuce leaves or tomato slices.

VARIATIONS

  • Add Dijon mustard
  • Using a fork blend the smashed egg yolks with the mayonnaise and 1/2 a teaspoon of yellow mustard
  • Use green onion instead of purple
  • Add fresh or dried dill
  • Use all egg whites and omit the yolks
  • Add chopped dill pickles instead of sweet pickle relish

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch

So as you can see, we use just a handful of ingredients for a quick and easy recipe that’s both nourishing and filling.  It’s also inexpensive to make so it’s perfect if you need to feed a small crowd.  And it’s an easy salad to make for sandwiches to pack for a school lunch or a day at the beach.

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch

MORE EASY SANDWICH RECIPES YOU’LL LOVE

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch
Yield: 4 servings

Easy Egg Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

This Easy Egg Salad with chickpeas is a great make-ahead recipe to serve on toast for breakfast or as a sandwich or wrap for lunch.

Ingredients

  • 1 15-ounce can low-sodium chickpeas (garbanzo beans), drained rinsed and smashed with a fork
  • 2 hardboiled eggs, chopped or smashed with a fork
  • 1/2 cup celery, chopped
  • 3 tablespoons purple onion, finely chopped
  • 2-3 tablespoons sweet pickle relish
  • 1/3 cup mayonnaise
  • salt and freshly ground black pepper to taste

Instructions

  1. Combine the chickpeas, hardboiled eggs, celery, sweet pickle relish, onion and mayonnaise in a bowl.
  2. Season with salt and freshly ground black pepper to taste
  3. Serve on bread or toast, in a wrap or on lettuce leaves or tomato slices

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