Chickpea and Egg Salad
Chickpeas, otherwise known as garbanzo beans, are in the legume family. They are the star ingredient in hummus and are high in protein. Not only are they a rich source of vitamins, minerals, and fiber, they offer a variety of health benefits. They help with digestion, aide in weight management, and reduce the risk of several health issues, including diabetes and high blood pressure. They are inexpensive and easy to add to salads, soups, and can be incorporated into other dishes...like this salad here.
Prep: 10 min.
Cook Time: 5 min.
Fit4You Portions: 1/2 protein, 1 fat, 1/4 carb
What you need:
14 oz. (400g) can chickpeas, drained and rinsed
4 tbsp. mayonnaise
2 spring/green onions, chopped
2 tbsp. capers, drained
1 tbsp. Dijon mustard
salt and pepper, to taste
What you need to do:
Cook the eggs in water until hard-boiled. Once cooked, peel, rinse with hot water and chop.
In a large bowl, mash chickpeas with a fork. Add chopped eggs and stir to combine. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt and pepper.
Serve on its own, over lettuce leaves, or on bread.
NOTES FROM COACH MEL:
Want to go vegan with this dish? Just double the chickpeas and don't use eggs. And use a vegan mayonnaise for regular. This will increase your carb portion to 1 carb per serving and reduce your fat portion to 1/2.
This recipe is gluten free, vegetarian, dairy free, and high protein.