Chickpea & Egg Salad

Chickpea & Egg Salad

Martine Chin
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Salad
Servings 4

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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