Mediterranean Chickpea Egg Salad Recipe. A chopped salad loaded with chickpeas, hard boiled eggs, red peppers, green peppers, cucumber, onion, kalamata olives, red wine vinegar, garlic powder, oregano, basil, dill, and salt! Vegetarian. Dairy Free. Gluten Free. Meal prep friendly! Healthy lunch!
Fresh, healthy, quick, easy, meal prep friendly, delicious . . . mediterranean chickpea egg salad for the win! You guys have been asking for more quick and easy, make ahead lunch recipes. So, you ask, I deliver. 😉
I love recipes like this salad, because it’s not really a salad salad. You know what I mean? It’s not leafy greens with a few mix-ins, it’s more like a bunch of finely chopped ingredients thrown into a bowl with a yummy sauce, so you get a TON of awesome flavors and textures in every bite.
This recipe is perfect for those that are vegetarian, dairy free, and or gluten free as well. If you’re not any of those, feel free to add some grilled chicken, feta, or pita on the side!
Whatever you do, it’ll be delish.
Promise.
Ingredients in mediterranean chickpea egg salad:
- Chickpeas
- Hard boiled eggs
- Red pepper
- Green pepper
- Cucumber
- Red onion
- Kalamata olives
- Red wine vinegar
- Garlic powder
- Oregano
- Basil
- Dill
- Salt
How to make mediterranean chickpea egg salad:
- Place chickpeas, eggs, red pepper, green pepper, cucumber, red onion, olives, vinegar, garlic powder, oregano, basil, dill, and salt into a large bowl.
- Gently toss to combine.
- Taste and re-season, if necessary.
- Serve immediately or store leftovers in an airtight container in the fridge!
What to serve with mediterranean chickpea egg salad:
- Pita with hummus <– my fave
- Grilled chicken <– if you want to bulk this up even more!
Can you eat chickpeas raw?
You can eat canned chickpeas raw, because they are already cooked.
How do I cook canned chickpeas?
Since they’re already cooked, you don’t need to cook them again. All you need to do is drain the liquid and give them a rinse!
Are chickpeas good for you?
Yes! Chickpeas are a great vegetarian source of fiber and protein.
I absolutely love the hearty chickpeas, protein packed eggs, crunchy peppers, fresh cucumber, tangy olives and vinegar, and loads of spices. There’s a lot going on in every bite and I’m lovin’ every minute of it!
– Jennifer
Do you need more healthy make ahead lunch recipes? Show Me the Yummy!
- 2 (15 oz) cans chickpeas drained and rinsed
- 6 large large hard boiled eggs cut into chunks (can do more if desired)
- 1 cup diced red pepper about 1 large
- 1 cup diced green pepper about 1 large
- 1 cup diced cucumber about 1/2 large
- 1/2 cup diced red onion
- 1/2 cup kalamata olives chopped
- 1/4 - 1/2 cup red wine vinegar depends on how tangy you like your salad, I use 1/2 cup
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1 teaspoon salt plus more to taste, I used 1 1/2 teaspoons
- Place all ingredients into a large bowl.
- Gently toss to combine.
- Taste and re-season, if necessary.
- Serve immediately or store leftovers in an airtight container in the fridge.
I LOVE serving this with hummus topped pita or grilled chicken!
- Trevor and I ate this for 4 days, so there was enough for us to each have lunch for 4 days!
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