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Home Recipes Salads Mediterranean Chickpea Egg Salad Recipe

Mediterranean Chickpea Egg Salad Recipe

by Jennifer Debth April 30, 2019
4 Comments
4.67 from 3 votes
JUMP TO RECIPE
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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!

bowl of chickpea egg salad held blue background

Quick Navigation
  • General
  • Ingredients
  • How to make
  • Get the recipe
  • Frequently Asked Questions
  • Pairing suggestions
  • Can you eat raw chickpeas?
  • How to cook chickpeas
  • Are chickpeas healthy?
  • Nutrition information
  • How to Store

If you’re looking for more quick and easy, healthy meal prep lunch recipes you’ll also love: easy egg salad, shrimp avocado salad, and healthy chickpea lettuce wraps. 

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.

chickpea egg salad bowl above
bowl of chickpea egg salad

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:

  1. Place chickpeas, eggs, red pepper, green pepper, cucumber, red onion, olives, vinegar, garlic powder, oregano, basil, dill, and salt into a large bowl.
  2. Gently toss to combine.
  3. Taste and re-season, if necessary.
  4. 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!

bowl of Mediterranean chickpea egg salad heldIf you’re looking for a flavor packed, healthy, make in advance meal prep friendly lunch recipe, then this mediterranean chickpea egg salad is for you!

– Jennifer

plate with mediterranean chickpea egg salad above

Mediterranean Chickpea Egg Salad

4.67 from 3 votes
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!
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Yield: 8 people
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 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
  • ½ cup diced red onion
  • 1/2  cup  kalamata olives chopped
  • ¼ - ½ 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

Instructions

  • 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.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:N/A
*Storage times may vary based on temperature and conditions

Notes

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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Nutrition Information

Nutrition Facts
Mediterranean Chickpea Egg Salad
Amount Per Serving
Calories 273 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 122mg41%
Sodium 528mg23%
Potassium 567mg16%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 8g9%
Protein 14g28%
Vitamin A 1340IU27%
Vitamin C 64.6mg78%
Calcium 116mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chickpeas, fresh, healthy, vegetarian
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Lunch
Cuisine: American, Greek, Mediterranean

Filed Under: Gluten Free, Healthy, Lunch, Main Dishes, Recipes, Salads, Vegetarian

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    Filter Comments
    All Comments 0 Questions 0 Reviews
  1. Anonymous

    Makati City, Metro Manila

    September 19, 2020 at 7:29 am

    4 stars
    Reply
  2. Anonymous

    Atlanta, Georgia

    August 11, 2020 at 7:37 pm

    5 stars
    Reply
  3. Dawn

    Portland, Oregon

    May 22, 2020 at 3:29 pm

    5 stars Very yummy! I’m keeping this recipe handy!
    Reply
    • Jennifer @ Show Me the Yummy

      May 26, 2020 at 7:44 am

      Thank you!

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