This is a healthy salad recipe for an easy egg and chickpea salad that is filling and delicious. Perfect gluten-free and packed with protein lunch idea!
Healthy Egg & Chickpea Salad Recipe
I made this healthy salad on a hot summer day for lunch using fresh produce from my garden and added chickpeas and hard-boiled eggs for some additional protein, because all that gardening work is pretty exhausting. Don’t get me wrong, summer is a great time to rest, but if you’re growing your own vegetables – it’s also a season of work.
There’s nothing more rewarding than sweating it out by doing some gardening work, seeing the fruits of your labor, taking them back to the kitchen and making yourself a healthy lunch while enjoying a cold beer. And then after that filling lunch and beer, if we’re super honest, maybe taking a nap. Life.
This salad will not make you want to take a nap, but it will fill you up for a few hours. It’s refreshing and I made it a bit spicy by adding some cayenne pepper – totally optional. Here’s what you need to make it.
- hard-boiled eggs
- cooked chickpeas
- bell pepper
- arugula & basil
- oive oil & lime juice
- salt and pepper
How To Make This Salad
To make this delicious salad you need to wash your produce, peel and chop the vegetables, rinse and drain the chickpeas, hard boil the eggs and chop them, then add everything to a bowl and add olive oil, lime juice, cayenne pepper and salt and pepper to taste.
Remember you don’t need to put everything into this salad. It will work with less produce, use whatever you have available. You can easily prep to make a variation of this salad quickly on a weekday too. Here’s how:
- hard boil some eggs
- rinse and drain chickpeas
- wash some olives
- wash and chop up some bell peppers
- use already minced garlic
- use whole cherry tomatoes instead of chopped tomatoes
Once you prepare all of these, keep them in the fridge in an airtight container then throw them together for a quick salad during the week. Remember to add olive oil, lime juice and salt to taste.
Here’s the printable recipe for this delicious salad.
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 2 garlic cloves, minced
- 2 hard-boiled eggs, chopped
- 1 cup canned chickpeas, rinsed and drained
- 1/2 green bell pepper, chopped
- 2 scallions, chopped
- 1 cup arugula
- handful basil leaves
- 1/2 cup olives
- 1/2 avocado
- 1 tbsp olive oil
- 1 tbsp lime juice
- salt and pepper to taste
- optionally: cayenne pepper or crushed red pepper flakes
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 435Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 187mgSodium 679mgCarbohydrates 39gFiber 14gSugar 10gProtein 17g