Mediterranean Chickpea Egg Salad
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!
Servings: 8 people
Results and timings may vary when adjusting servings
Prep Time
10 mins
Nutrition Facts
Mediterranean Chickpea Egg Salad
Amount Per Serving
Calories 273 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 122mg 41%
Sodium 528mg 22%
Potassium 567mg 16%
Total Carbohydrates 35g 12%
Dietary Fiber 10g 40%
Sugars 8g
Protein 14g 28%
Vitamin A 26.8%
Vitamin C 78.3%
Calcium 11.6%
Iron 27.5%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 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
  • cup  diced green pepper about 1 large
  • 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
  • teaspoon  garlic powder
  • teaspoon  dried oregano
  • teaspoon  dried basil
  • 1 teaspoon dried dill
  • 1 teaspoon  salt plus more to taste, I used 1 1/2 teaspoons
  1. Place all ingredients 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.

I LOVE serving this with hummus topped pita or grilled chicken!

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