This chickpea and egg salad is made from mostly pantry and fridge staples, making it a great option for easy lunches.
The post Dijon Chickpea and Egg Salad appeared first on MyFitnessPal Blog.
This chickpea and egg salad is made from mostly pantry and fridge staples, making it a great option for easy lunches. Smashed chickpeas add heartiness while keeping things lighter than a classic all-egg salad. Dijon mustard and briny capers bring pops of savory flavor — no capers on hand? Chopped pickles work just as well. Enjoy it over a bed of lettuce, with crackers, or piled into a sandwich.
Active time: 10 minutes | Total time: 10 minutes
Dijon Chickpea and Egg Salad
Ingredients
- 1 (15oz/425g) can no-salt-added chickpeas, drained and rinsed
- 4 large hard-boiled eggs, chopped
- 6 tbsp (86g) canola mayonnaise
- 1/4 cup (25g) green onions, chopped
- 2 tbsp capers, drained
- 1 tbsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 lettuce leaves
Directions
In a large bowl, coarsely mash the chickpeas with a fork. Add the chopped eggs and stir to combine. Stir in the mayonnaise, green onions, capers, Dijon mustard, salt, and black pepper until well combined. Serve over the lettuce leaves, with crackers, or as a sandwich.
Serves: 4 | Serving Size: 2 lettuce leaves and about 3/4 cup salad
Nutrition (per serving): Calories: 214; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 3g; Cholesterol: 189mg; Sodium: 542mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 4g; Protein: 11g
Nutrition Bonus: Potassium: 188mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 3%; Calcium: 4%
Originally published May 2020; Updated July 2026
The post Dijon Chickpea and Egg Salad appeared first on MyFitnessPal Blog.