Crispy Chickpea & Egg Salad Recipe
This refreshing and hearty salad combines crispy roasted chickpeas with protein-rich eggs, making it perfect for a nutritious lunch or light dinner.
Equipment
- 1 Baking sheet For roasting the chickpeas
- 1 Mixing Bowl For assembling the salad
Ingredients
- 1 can Chickpeas Drained and rinsed
- 2 tbsp Olive oil For roasting
- 1 tsp Paprika
- 4 Eggs Hard-boiled and sliced
- 4 cups Mixed greens Such as spinach, arugula, or lettuce
- 1/2 cup Cherry tomatoes Halved
- to taste Salt and pepper
- 3 tbsp Olive oil
- 1 tbsp Lemon juice Freshly squeezed
- 1 tsp Honey
- 1/2 tsp Mustard Dijon preferred
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet.
- Roast chickpeas for 20 minutes until crispy, stirring halfway through.
- In a mixing bowl, combine mixed greens, cherry tomatoes, and sliced eggs.
- Add roasted chickpeas to the salad.
- In a small bowl, whisk together olive oil, lemon juice, honey, and mustard for the dressing.
- Pour dressing over the salad and toss to combine.
- Season with additional salt and pepper to taste and serve immediately.
Notes
For added flavor, consider adding crumbled feta cheese or sliced avocado to the salad.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 3gCholesterol: 185mgSodium: 360mgPotassium: 560mgFiber: 8gSugar: 6gVitamin A: 72500IUVitamin C: 19.8mgCalcium: 800mgIron: 0.6mg
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