Mediterranean Chickpea Egg Salad Recipe



Simple and satisfying chickpea egg salad recipe prepared Mediterranean-style! Tons of texture and flavor.



For dressing

  • 1 large lemon, zested and juiced
  • ⅓ cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp sumac
  • ½ tsp coriander
  • ½ tsp cayenne pepper
  • Salt and pepper

For Egg Salad

  • 2 cans chickpeas, rinsed and drained
  • 2 celery ribs, chopped
  • 2 Persian cucumbers (or ½ seedless English cucumber), diced
  • 2 to 3 green onions, trimmed and chopped (both white and green parts)
  • ½ cup shredded red cabbage
  • 2 jalapeno peppers, chopped (optional)
  • ½ cup packed chopped fresh parsley leaves
  • ½ cup packed chopped fresh mint leaves
  • 5 large hard boiled eggs, sliced


  1. In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
  2. In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper.  Add a sprinkle more sumac. Set aside a few minutes before serving to allow flavors to meld.