Made from mostly pantry and fridge staples, this versatile salad is a great option for easy lunches. It has the satisfying richness of egg salad but is lightened up with smashed chickpeas. Dijon mustard and briny capers offer pops of savory flavor. If you don’t have capers, use chopped pickles. Enjoy on a bed of lettuce, as below, with crackers or as a sandwich.
Active time: 10 minutes Total time: 10 minutes
Ingredients Directions In a large bowl, coarsely mash chickpeas with a fork. Add eggs and stir to combine. Stir in mayonnaise, green onions, capers, Dijon, salt and pepper. Serve over lettuce leaves. Serves: 4 | Serving Size: 2 lettuce leaves and about 3/4 cup salad Nutrition (per serving): Calories: 248; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 186mg; Sodium: 537mg; Carbohydrate: 19g; Dietary Fiber: 5g; Sugar: 1g; Protein 12g Nutrition Bonus: Potassium: 236mg; Iron: 13%; Vitamin A: 12%; Vitamin C: 6%; Calcium: 8%Dijon Chickpea and Egg Salad
Originally published May 2020
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