Chickpea Egg Salad (High-Protein & Mayo-Free!)
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Updated May 05, 2025, Published Jul 18, 2023
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If you’re craving a light but satisfying lunch, this Chickpea Egg Salad checks all the boxes. It’s packed with protein, made without mayo, and bursting with fresh flavor from citrus, mustard, and crunchy veggies. Whether you pile it onto toast, tuck it into a wrap, or enjoy it straight from the bowl, this easy, make-ahead salad is sure to become a staple.
And if you’re always on the hunt for quick, high-protein lunch ideas, be sure to try my tuna salad with egg—another no-mayo favorite that’s full of bright flavor and meal prep magic.
Table of Contents
- What is Chickpea Egg Salad?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Chickpea Egg Salad
- Serving & Topping Suggestions
- Chickpea Egg Salad Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Easy Summer Side Dish Recipes
- Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs Recipe
What is Chickpea Egg Salad?
Chickpea Egg Salad is a fresh take on classic egg salad—no mayo required. Instead, it combines cooked chickpeas and chopped hard-boiled eggs with olive oil, lemon and orange juice, and spices for a light, flavorful salad. It’s simple, nutritious, and comes together in under 15 minutes.
Why You’ll Love This Recipe
High in protein and fiber – Chickpeas and eggs make this salad seriously satisfying.
No mayo, no problem – A zesty dressing made with olive oil, mustard, and citrus keeps things light and fresh.
Great for meal prep – It tastes even better after a rest in the fridge.
Versatile – It’s hearty enough to stand on its own as a packed lunch, or you can serve it alongside grilled favorites like my Grilled Skirt Steak with Chimichurri Sauce or Veggie Torta with Grilled Portobello Mushrooms.
Colorful and crunchy – Loaded with fresh veggies like cucumber, red cabbage, celery, and herbs.
Ingredients & Substitutions
This protein-packed salad is bursting with texture and flavor. Here are the standouts:
- Chickpeas (garbanzo beans) – Hearty and satisfying, I use canned for ease, but cooked-from-scratch works too.
- Hard-boiled eggs – For richness and protein.
- Spicy brown mustard – Adds bold tang and a little heat.
- Fresh lime and orange juice + zest – Brightens everything up (yes, both are worth it!).
- Red onion, celery, cucumber & red cabbage – Crunchy veggies that make each bite interesting.
- Serrano pepper – For a spicy kick (swap with jalapeño if preferred).
- Tajin & crushed red pepper – Add just the right amount of zing and heat.
- Fresh herbs (cilantro, mint) – For that pop of freshness.
- Pepitas – Sprinkled on top for crunch. You’re also welcome to use spiced roasted pepitas for extra flavor, or swap in hulled sunflower seeds in their place.
The full list of ingredients, measurements, and substitutions can be found in the printable recipe card below.
How to Make Chickpea Egg Salad
Step 1: Make Dressing. In a mason jar, combine the dressing ingredients, cover, shake, and set aside.
Step 2: Toss. In a large mixing bowl, add all the salad ingredients except the eggs and pepitas. Pour dressing over salad and toss to combine.
Step 3: Finish. Add the sliced eggs and pepitas, gently tossing to incorporate. Taste and adjust with salt or Tajin if needed.
Step 4: Chill. Cover and refrigerate until ready to serve. The longer this salad marinates the better the flavor.
Serving & Topping Suggestions
This chickpea egg salad is as versatile as it is delicious. Here are some of my favorite ways to enjoy it:
- Tuck it into pita bread or a warm flour tortilla for an easy, protein-packed wrap.
- Spoon it over toasted sourdough or crusty bolillo for an open-faced sandwich moment—add avocado slices if you’re feeling fancy.
- Serve it in lettuce cups or over baby greens for a light, low-carb lunch.
- Make it a meal prep hero by portioning it into containers with crackers, cut veggies, or a side of fruit.
- Use it as a taco filling for Meatless Monday! Add radish slices, extra herbs, and a squeeze of lime.
- Top with pepitas or crumbled queso fresco for extra texture and flavor.
This salad plays well with just about anything—so don’t be afraid to get creative!
Chickpea Egg Salad Expert Tips & Tricks
Use good-quality olive oil – Since there’s no mayo, the flavor of your oil really shines through.
Zest before you juice – It’s easier, and you’ll get the most from your citrus.
Drain and rinse your chickpeas – This helps remove excess sodium and gives you a cleaner base.
Short on time? Use a bag of pre-shredded coleslaw mix instead of chopping cabbage—it works beautifully.
Not a fan of heat? Remove the seeds and ribs from your serrano (or jalapeño), or skip the chile altogether.
Meal prep friendly – This salad tastes even better the next day, making it a great make-ahead lunch.
Play with textures – Top with toasted pepitas or serve with crackers for crunch.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Serve chilled or let it come to room temperature for best flavor.
Frequently Asked Questions
This salad will keep well in an airtight container in the refrigerator for up to 3 days. It actually tastes better after it’s had time to marinate, so it’s perfect for making ahead.
Yes! Feel free to adjust the dressing to your taste. If you’re not into spicy brown mustard or hot sauce, you can swap in Dijon or leave them out for a milder flavor.
Yes! This salad is meal prep gold. The flavors meld beautifully over time, so feel free to make it a day in advance and portion it out for the week.
More Easy Summer Side Dish Recipes
⭐️⭐️⭐️⭐️⭐️ If you’ve made and loved this Chickpea Egg Salad, please leave a 5-star rating and review (it helps my recipes be more visible in search results and reach more Mexican food lovers). Gracias!
Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs
Ingredients
Dressing:
- 2 teaspoons spicy brown mustard
- 1 lime, zest and juice
- 1 orange, zest and juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon hot sauce
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1 teaspoon Tajin
- 1 teaspoon dried crushed red pepper
Egg Salad:
- 2 (16-ounce) cans chickpeas, rinsed and drained
- 2 stalks celery, chopped
- 1 large English cucumber, diced
- ¼ chopped red onions
- 1/2 cup thinly sliced or shredded red cabbage
- 1 serrano pepper, diced
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 5 eggs, hard boiled, peeled, and sliced
- Pepitas for garnish
Instructions
- In a mason jar, combine the dressing ingredients, cover, shake, and set aside.
- In a large mixing bowl, add all the salad ingredients except the eggs and pepitas.
- Pour dressing over salad and combine. Add the sliced eggs and pepitas, and gently toss. Taste and adjust with salt or Tajin if needed.
- Cover and refrigerate until ready to serve. The longer this salad marinates the better the flavor.
- Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.
Notes
- Farm fresh eggs are best if you can get them! Their yolks are richer, creamier, and hold up better when cooked.
- The spicy citrus dressing can be made in advance—just shake it up in a mason jar and store it in the fridge for up to 1 week.
- The assembled salad will keep for 2–3 days in the refrigerator in an airtight container.
- Want to prep ahead? Marinate just the chickpeas and dressing, then add in the eggs and veggies right before serving for maximum freshness.
- If you’re sensitive to heat, remove the ribs and seeds from your chile, or omit it entirely.
- For a shortcut, swap the cabbage with bagged coleslaw mix—it works great and saves time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I cut recipe in half because we are family of three.
I omitted the eggs because I forgot to boil them in advance. I omitted the pepitas, even though I love them, because they are pricey at my market.
The recipe turned out scrumptious. Next time I will add the eggs. Maybe even the pepitas.
We all loved it. Thank you.
Excellent flavors!
This was very good, thank you! 🙂