Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.
Take one look at this egg salad recipe and you’ll immediately know it defies the rules (at least the rules as we know them here in America.) That’s not entirely a bad thing, I promise.
Spoiler alert, we completely skip the mayonnaise here.
Why this egg salad recipe works
Clearly, chickpeas share much of the glory with hard-boiled eggs in this simple, Mediterranean-style egg salad. And cucumbers, green onions, and celery provide great crunch.
But the draw of me is in the flavor makers–a generous amount of chopped fresh parsley, plus a punchy Dijon and lemon dressing. Mmm, if you let the salad sit for just a few minutes before serving, all the flavors will meld beautifully.
I had this satisfying egg salad for lunch the other day. All I added was a small warm piece of pita bread. But, it’s a great crowd-pleaser for your next dinner or potluck.
Watch How to Make This Egg Salad Recipe
Mediterranean Chickpea Egg Salad Recipe
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Total Time: 15 minutes
Print Recipe
Pin RecipeIngredients
For dressing
- 2 1/2 tsp Dijon mustard
- 1 large lemon, zested and juiced
- 1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
- 1 garlic clove, minced
- 1 tsp sumac
- 1/2 tsp coriander
- 1/2 tsp cayenne pepper
- Salt and pepper
For Egg Salad
- 2 cans chickpeas, rinsed and drained
- 2 celery ribs, chopped
- 2 Persian cucumbers (or 1/2 seedless English cucumber), diced
- 2 to 3 green onions, trimmed, and chopped (both white and green parts)
- 1/2 cup shredded red cabbage
- 2 jalapeno peppers, chopped (optional)
- 1/2 cup packed chopped fresh parsley leaves
- 1/2 cup packed chopped fresh mint leaves
- 5 large hard boiled eggs, sliced
Instructions
- In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
- In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper. Add a sprinkle more sumac. Set aside a few minutes before serving to allow flavors to meld. (See recipe notes for preparing ahead). Enjoy!
Notes
- Prepare ahead. You can mix the salad a few hours in advance; cover tightly and refrigerate. For best results, add in the eggs a few minutes or up to an hour before serving. Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.
- Variation. If you prefer, omit the jalapeno peppers. Instead, use mild bell peppers 1/3 to 1/2 cup chopped bell peppers of any color you like.
- Recommended for this recipe. Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from spice collections, sumac and coriander.
- SAVE! Try our Greek olive oil bundle or our Ultimate Mediterranean Spice Bundle. Create your own 6-pack or 3-pack from our all-natural or organic spice collections.
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More Recipes to Try
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Mediterranean Wine-Lemon Poached Halibut
Mediterranean Bean Soup with Tomato Pesto
zuzu says
Great flavor, and forgiving. I used only 1 jalapeno, and it was still quite spicy. I think my cayenne is strong. I made it for dinner. After dinner, I had leftover potatoes, so I chopped the leftover potatoes and put them in the leftover salad. I tried it, and it tasted great. I think you can add, subtract, and substitute in this recipe and still have something very flavorful and tasty.
I used a little less oil (trying to lose weight) and I didn’t have any sumac. But it was still delicious. I blended the dressing in a bullet type blender and it thickened up, and was very nice and rich. This will be a go-to. There’s another recipe here with sundried tomatoes and olives that I plan to try soon. Thank you so much for these recipes. I am trying to eat healthy and these recipes allow me to do so without feeling like I’m suffering!
★★★★★
Suzy Karadsheh says
Wonderful, Zuzu! Thank you for sharing your ideas too!
Vivienne says
This sounds wonderful. I need to make this for 50 guests. What would the recipe portions be please.
Thank you. Vivienne
Suzy Karadsheh says
Hi there, this recipe serves 8. I have not made it for that large a group, but I would say you can make the recipe 3 to 4 times and have enough…assuming of course there would be other sides/salads that a small serving of this salad would be sufficient for each person.
Alexandra says
This looks tasty and I want to try it but I hate parsley (think I am the only one). What could I use instead?
Suzy Karadsheh says
Hi Alexandra, in this recipe, you can sub the parsley for any fresh herb you really enjoy…it’s quite forgiving
Suzanne says
Such a beautiful combination of flavors. My only suggestion is to MAKE it ASAP! Great summer dish and love the hard boiled egg! Yum! Thanks for creating this delicious salad!!
★★★★★
Suzy Karadsheh says
Awesome, Suzanne! Yes, everyone should make this ASAP 🙂
LaNa says
How can I substitute Sumac?
Suzy Karadsheh says
There really is no good direct subsitute for sumac. You can eliminate it and just play with the rest of the spices to your liking. The recipe already has citrus, so it should work out.
Kelley says
Really delicious!!! I’m glad it makes a lot, so I have lunch ready for tomorrow!!!
You are now 5 for 5 in really great recipes! Thanks.
★★★★★
Diana says
Exceptionally good dressing. And a salad that makes great use of my CSA box. Thank you.
Jihad Bilal says
Easy and healthy recipe. Shokran 1000 times.
★★★★★
Suzy Karadsheh says
Thank you, Jihad. Glad to hear it.
Erin @ Dinners, Dishes, and Desserts says
This is great to have on hand for quick lunches during the week!
★★★★★
Suzy Karadsheh says
Totally! Thanks, Erin!
Jennifer Blake says
I am always looking for healthy delicious easy lunches to make for grab and go packing. Mmm mmm good!
★★★★★
Suzy Karadsheh says
Awesome, Jennifer! Hope you try this one soon!