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4.67 from 3 votes

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!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Lunch
Cuisine: American, Greek, Mediterranean
Keyword: chickpeas, fresh, healthy, vegetarian
Servings: 8 people
Calories: 273kcal




  • 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


  • 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!


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! 


Calories: 273kcal | Carbohydrates: 35g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 528mg | Potassium: 567mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 64.6mg | Calcium: 116mg | Iron: 5mg