Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.

Bowl of Mediterranean Chickpea Egg Salad Garnished with cayenne pepper

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.

Chickpea Egg Salad served in a bowl with boiled egg slices

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.

Egg Salad Mediterranean Style garnished with fresh parsley and cayenne pepper

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

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Mediterranean Chickpea Egg Salad

Mediterranean Chickpea Egg Salad Recipe


Description

Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.


Ingredients

Scale

For dressing

  • 2 ½ tsp Dijon mustard
  • 1 large lemon, zested and juiced
  • ⅓ cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
  • 1 garlic clove, minced
  • 1 tsp sumac
  • ½ tsp coriander
  • ½ tsp cayenne pepper
  • Salt and pepper

For Egg Salad

  • 2 cans chickpeas, rinsed and drained
  • 2 celery ribs, chopped
  • 2 Persian cucumbers (or ½ seedless English cucumber), diced
  • 2 to 3 green onions, trimmed, and chopped (both white and green parts)
  • ½ cup shredded red cabbage
  • 2 jalapeno peppers, chopped (optional)
  • ½ cup packed chopped fresh parsley leaves
  • ½ cup packed chopped fresh mint leaves
  • 5 large hard boiled eggs, sliced

Instructions

  1. In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
  2. 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 ⅓ to ½ 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

Keywords: Mediterranean Salad, Egg Salad, Chickpea, Chickpea Egg Salad

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Mediterranean Chickpea Egg Salad Recipe | The Mediterranean Dish. A simple, satisfying egg salad prepared Mediterranean style with fresh veggies, herbs, and a zesty dressing! From TheMediterraneanDish.com #mediterraneandiet #mediterranean #chickpeasalad #eggsalad #nomayo #salad #chickpeas #glutenfreerecipe #vegetarianrecipe

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 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!

  2. 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