This Chickpea Egg Salad Sandwich is a protein-rich twist on the classic egg salad sandwich. It's made with chickpeas, eggs, lots of herbs, and fresh celery. It's packed with flavor and great for prepared lunches.
- 4 large eggs
- 1 tsp vinegar (I used rice vinegar, optional)
- 1 can chickpeas, drained and rinsed
- ½ cup finely chopped red onion (1 small red onion)
- 1-2 stalks of celery, finely chopped
- ⅓ cup finely chopped pickled (2-3 pickles)
- 2 heaping tbsp finely chopped fresh dill
- 2 heaping tbsp finely chopped fresh chives
- ⅓ cup Greek yogurt or mayonnaise (I used olive oil mayo)
- 2 tbsp dijon mustard
- ½ tsp chili garlic sauce or hot sauce to taste (optional)
- ½ tsp garlic powder or granules
- ½ tsp sea salt
- ¼-½ tsp freshly ground black pepper
- A squeeze of lemon (or the pickles liquid, optional)
- Bread slices, chopped romaine lettuce, and more pickles
- Add the eggs to a small pot and cover with water and add vinegar (this is optional but I find it helps with peeling the eggs).
- Bring to a boil and cook for 8 minutes.
- Drain water and transfer to an ice bath or add cold water to the pot and repeat 2-3 times to allow the eggs to cool. Set aside while you prepare the rest.
- Add the chickpeas to a large mixing bowl and mash using a potato masher or a fork. It’s ok if there are some chickpeas left whole.
- Add the red onion, celery, pickles, fresh dill, and chives. Mix everything together.
- Peel and chop your eggs. I like using an egg slicer to get even pieces every time. Add to the bowl and toss gently.
- Add the Greek yogurt or mayo, dijon mustard, chili garlic sauce or hot sauce if using, garlic powder, sea salt, and pepper. Toss everything well again. Taste and add a squeeze or the pickling liquid from your jar of pickles for some tang if desired and toss gently.
- Serve on toasted bread topped with shredded romaine lettuce and with pickles on the side.
To make the eggs easier to peel, crack them all and add to a bowl of cold water while you prep everything else. The water will get underneath the shell and it should make them easier to peel.
Storing: Store any leftover egg salad in an airtight container in the fridge for up to 2 days separately from the bread. Store prepared sandwiches in the fridge wrapped in cling wrap. If you're taking them with you, keep them cool and outside of the fridge for max 1 hour. Avoid keeping them out of the fridge if it's hot outside.
Nutritional info is counted with avocado oil mayonnaise and without any bread.
Keywords: chickpea spread, egg salad, sandwich