Chickpea Egg Salad
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 colander
- 1 Cutting board
- 1 Chef's knife
- 1 Fork or potato masher
- 1 measuring cup set
- 1 Measuring spoons set
- 1 spatula or large spoon
Ingredients
- 4 large eggs
- 1 can chickpeas 15 ounces; drained and rinsed
- 3 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2 tablespoon red onion finely diced
- 2 tablespoon celery finely diced
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika plus more for garnish
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Place the eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a gentle boil over medium-high heat.
- Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 to 12 minutes.
- Drain the hot water, run cold water over the eggs, and let them cool for 5 to 10 minutes.
- While the eggs cool, drain and rinse the chickpeas in a colander and let them dry briefly.
- Transfer the chickpeas to a medium mixing bowl and mash them with a fork or potato masher until mostly broken with some texture remaining.
- Peel the cooled eggs, roughly chop them on a cutting board, and add them to the bowl with the chickpeas.
- In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper.
- Add the dressing to the chickpea and egg mixture along with the diced red onion, diced celery, and chopped parsley.
- Gently fold everything together with a spatula or large spoon until evenly combined and coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Chill the salad in the refrigerator for at least 10 minutes before serving to let the flavors meld.
Notes
For best results, avoid over-mashing the chickpeas so the salad retains some bite and does not become pasty, and be conservative with salt at first since both mustard and mayonnaise add savoriness that intensifies as it chills; this salad keeps well for up to three days in an airtight container in the refrigerator and can be adjusted at serving time with a spoonful of yogurt or extra lemon juice to loosen it, plus you can add texture with diced pickles, capers, or cucumber, or make it lighter by swapping part of the mayonnaise for Greek yogurt.
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