Chickpea Egg Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 cans (15 oz) chickpeas (I use Goya rinsed and drained)

6 large hard boiled eggs (sliced crosswise)

kosher salt and black pepper (to taste)

2 tablespoons chopped red onion

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar (I use Braggs)

1 tablespoon chopped fresh cilantro or parsley

Directions

Toss all the ingredients in a medium bowl.

Serve or store in refrigerator for the week.

Nutrition

• Serving Size: 1 cup
• Calories: 375 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 279 mg
• Sodium: 278 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 7.5 g
• Total Sugars: 2.5 g
• Protein: 20 g