Grammy's Kitchen · Egg Salad · Chickpea Egg Salad
One of 55 egg salad recipes we measured
from www.skinnytaste.com
64 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 11% |
| acid | 3% | 1% |
| egg | 26% | 79% |
| aromatics | 2% | 4% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 2 cans (15 oz) chickpeas (I use Goya rinsed and drained) |
| 300 g | 6 large hard boiled eggs (sliced crosswise) |
| kosher salt and black pepper (to taste) | |
| 20 g | 2 tablespoons chopped red onion |
| 27 g | 2 tablespoons extra virgin olive oil |
| 30 g | 2 tablespoons apple cider vinegar (I use Braggs) |
| 6 g | 1 tablespoon chopped fresh cilantro or parsley |
Method: 2 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks Gina for such a simple flexible inexpensive r breakfast or lunch recipe I usually make half a batch. It also is very good with Northern or black beans. It can served over argula etc or as a bowl with tomatoes, sweet peppers and a touch of dalse Season” — a cook, 5.0★
“Absolutely delicious recipe "as is" or easily adjusted to your taste! I tweaked mine a little and added fresh tomatoes, cucumbers, low fat feta cheese and slightly increased the amount of red onions- it was such a flavorful and hearty meal. Much thanks! :-)” — a cook, 5.0★