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overhead shot of spicy chickpea salad with cucumbers, cilantro, and eggs in a large white serving bowl.
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5 (2 ratings)

Spicy Chickpea Salad with Cucumbers, Cilantro, & Eggs

My Spicy Chickpea Salad is the perfect spring and summer side. Loaded with crunchy cucumbers & shredded cabbage, piquant red onions, herbaceous cilantro & mint, spicy citrus-marinated chickpeas, and protein-packed eggs, this colorful and flavorful garbanzo bean salad recipe is destined to become a festive favorite.
Prep Time6 minutes
Total Time6 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 12
Author: Yvette Marquez

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 Nellie’s Free Range 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

  • I recommend you use farm fresh eggs for this recipe. Not only do farm fresh egg yolks have a deeper color, their yolk is creamier and doesn’t break as easily when cooked.
  • The spicy citrus salad dressing can be mixed up in a mason jar and kept in the fridge for up to a week.
  • The assembled chickpea and egg salad will keep in an airtight container for 2-3 days in the fridge. To extend the shelf life to about a week, marinate only the chickpeas in the dressing, then add the eggs and remaining veggies when you're ready to serve.

Nutrition

Calories: 95kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 269mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg