Chickpea & Egg Salad
Chickpea & Egg Salad
Ingredients
- 4 eggs
- 14 oz can chickpeas drained and rinsed, 400g
- 4 tbsp mayonnaise
- 2 spring onions chopped
- 2 tbsp capers drained
- 1 tbsp Dijon mustard
Instructions
- Cook the eggs in water until hard-boiled, around 5 minutes. Once cooked, rinse with hot water and chop.
- In a large bowl, mash chickpeas with a fork. Add chopped eggs and stir to combine. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt & pepper.
- Serve on its own, over lettuce leaves, or on bread.
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