Easy Chickpea Egg Salad

This Easy Egg Salad is a chickpea and egg salad recipe that makes a “meatier”, more filling and nutrient dense sandwich.

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. 

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

Chickpea Egg Salad Ingredients

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

Find printable recipe with the measurements below.

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

How to Make Egg Salad Sandwich

This recipe comes together in 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 between two slices of bread or toast for a sandwich, or scoop onto lettuce leaves or tomato slices.

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.

Looking for More Easy Sandwich Recipes to Make?

• Mediterranean Tuna Salad
• Chickpea Tuna Salad
• Loaded Low-Fat Egg Salad
• Avocado Egg Salad
• Tarragon Chicken Salad
• Avocado Chicken Salad

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Yield: 4 servings

Easy Egg Salad

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

This Easy Chickpea Egg Salad 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

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 101mgSodium: 470mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 9g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.