Egg & Smashed Chickpea Salad
20 MINS | 2 SERVINGS
INGREDIENTS
4 eggs
1 cup chickpeas, cooked
1/3 cup red onion, finely diced
2 stalks celery, finely diced
1 cup radishes, chopped into matchsticks
1/3 cup plain Greek yogurt
2 tsps Dijon mustard
1/4 tsp turmeric
2 Tbsps fresh dill, chopped
sea salt & black pepper, to taste
DIRECTIONS
Place the eggs in a saucepan and cover with water. Cover and bring to a boil. Once boiling, turn off the heat and let it sit for 12 minutes. Drain and run cold water over the eggs until cool enough to handle, peel, and chop.
Meanwhile, add the chickpeas to a large bowl and mash with a potato masher. Add the egg, onion, celery, radishes, yogurt, mustard, turmeric, dill, and salt and pepper. Mix until well combined. Divide evenly between bowls or plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 1/2 cups.
Temperature: Depending on your preferences, this recipe may be best enjoyed cooled. Let it sit in the refrigerator for 20-30 minutes before enjoying.
Serve It With: Serve on its own, over lettuce, on toast, or in a sandwich.
Dairy-Free: Use mayonnaise instead of Greek yogurt.
NUTRITION INFORMATION PER SERVING
Protein 25g
Total Fat 13g
Carbs 31g
Calories 340kcal
Fiber 8g
Sodium 282mg
Saturated Fat 4g
Fruits 0 servings
Vegetables 2.1 servings
Sugar 8g