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, 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.

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. 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.

  2. 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.

  3. Hi there! I am new to your blog, and made this egg salad today. It is delicious! I love Mediterranean food, but have not experimented much with the more Middle Eastern flavors of the Mediterranean. This was my first time trying sumac, as well as my first time using mint in a savory dish. This is definitely a salad I will make again! Your recipes look wonderful, and I can’t wait to try more! (Making your Greek black-eyed peas and pita bread tomorrow!)

  4. So you know this salad is a do over when your husband says, “Now that’s a salad!” It was delicious and now I can’t wait for my fresh mint to grow. Since I didn’t have it, I sprinkled couple of tablespoons of my dry mint in the salad and substituted some spring mix for the missing leafy greens. Love the dressing too!

  5. Haven't tried this but definitely i will because it really looks so yummy. Thank you for sharing your recipes.,

  6. 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!

  7. This sounds wonderful. I need to make this for 50 guests. What would the recipe portions be please.
    Thank you. Vivienne

    1. 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.

  8. This looks tasty and I want to try it but I hate parsley (think I am the only one). What could I use instead?

    1. Hi Alexandra, in this recipe, you can sub the parsley for any fresh herb you really enjoy...it's quite forgiving

  9. 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!!

    1. 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.

  10. 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.

  11. This is great to have on hand for quick lunches during the week!

  12. I am always looking for healthy delicious easy lunches to make for grab and go packing. Mmm mmm good!