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, it’s essentially my Mediterranean Chickpea Salad but with a little American twist. And 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
- Total Time: 15 minutes
- Yield: serves 8
Description
Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.
Ingredients
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. Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 minutes
- Category: Salad
- Method: Counter Top
- Cuisine: Mediterranean
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Made in Wales!
Omg! delicious & zingy, crunchy & filling.
As a change from my usual leaf & tomato salad I made this one as it popped up next to the roasted carrot soup recipe I’d googled (soup is also “omg!”).
I followed the recipe closely (including some chopped jalapenos) both for the salad and the dressing. I used extra mint & parsley just to use it up. My local shops didn’t have any sumac so I’ve bought some online as I will absolutely be making this salad again.
I also like the format & style of your website recipes Suzy, it’s very well done.
I made this minus the mint and replaced green onions with red onions. Absolutely delicious! Served it as a side for dinner and wrapped some in a spinach tortilla the next day for lunch. Yum!
Yum! Thanks, Sandra!
I love recipes like this that are so versatile, allowing you to swap out certain ingredients, and still get a great meal. My changes: increased coriander to 1 tsp and omitted sumac (don’t have this). Used organic baby spinach instead of red cabbage, and as suggested, used bell peppers instead of jalapeno peppers. My husband and I both enjoyed this salad. I will make it again with the following tweak – I’ll add the chopped mint, parsley & green onions in with the salad dressing, to get a more uniformed flavor throughout the salad, and maybe use more mint. Thanks for sharing this healthy salad recipe, that tastes great without needing to add salt (I’m on a low sodium diet).
So many delicious recipes popping up on FB, however none will print. I’m 75 and cooking with a recipe on iPad does not work for me. I need a paper copy to menu plan, make a shopping list and for cooking. Thanks for your help.
All the recipes I’ve tried so far are easy to follow and taste so great!
Love this! I was heavy handed on the lemon and kept the egg and cucumber to add later to individual portions. I’m not a fan of cucumber as it sits. Personal preference. I added a handful of shredded carrots because I had them. Might also add a nut or seed in the future. Can be this as very adaptable to what I have on hand. Also, did cook chickpeas from dry. I like the nutty texture. My partner loved this salad as well!
Enjoyed this! I didn’t have any parsley so used basil instead. A nice summertime lunch. Thanks for another great recipe!
Super easy to make and full of flavor! Who needs Mayo!?
Right!?! 🙂
I made this for Easter dinner (a side dish for meat-eaters and a main for vegetarians.) It was good! I definitely didn’t add enough salt and I’d double the dressing next time– I needed a little more flavor. But it was really fresh and nice. I tried to hold off adding the eggs, but they still turned purple. I ended up taking away the egg whites and just having the yokes, which worked great. This would be easy to make vegan by leaving the eggs out completely. Also, I’d never used sumac and I’m excited to find other uses for it as it added a depth I like. Thanks for the recipe!
You’re very welcome, Lauren. Thanks for taking the time to share your feedback!
I made this for Easter. It was a hit. I added carrots because I had them. The zip of the jalapeño was wonderful. Looking forward to leftovers today. I sent some home with my son and his vegetarian fiancée. She said she will eat it for lunch all week she absolutely loved the recipe. Another hit from Suzy!! I think it will be a regular on my menu for pool parties
Wonderful! Thanks so much, Sheila!
I hate celery (weird I know!) What can I sub for it or can it just be omitted?
Hi, Heather. You could just omit it and add a bit more cucumber.
I like to sub fennel bulb for cucumber. I like to slice raw fennel bulb thin and add to my salads for a crisp/fresh substitute to cucumber.
*Oops, I meant “thinly-sliced raw fennel bulb as a substitute for the celery”…but it can also be a good substitute for cucumber too. 😉
Great to know, Amy! Thanks so much for sharing!
Suzy, I have used many of your recipes over the past two months and we enjoyed all of them. Your recipes are definitely keepers. I like how most of them are made with ingredients that I already have on hand and if I don’t have something, there is always a substitute that works well with your recipes. This Chick Pea and Egg Salad was delicious! My husband insists on vinegar in his dressings so I did add some Apple Cider Vinegar to the dressing and he loves it. Thank you for sharing your Mediterranean style cooking.
Thank you for the kind feedback, Saundra! Glad you are enjoyed the recipes you find here!
This is a sold “A” recipe. Thank you for sharing!
Yay! Thanks, Aimee!
This salad was simple to make and very versatile, and more importantly, it has great flavors.
Served it with salmon one day and grilled chicken the next. Try it with feta cheese, it ‘s delicious.
Thank you for sharing.
Yum! Thanks for sharing, Maria!