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5 from 1 vote

Mediterranean Chickpea and Egg Salad

Protein rich Mediterranean chickpea and egg salad  with simple lemon dressing with the touch of sumac and Aleppo pepper and hard boiled eggs. Delicious salad for any time. 
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean chickpea and egg salad
Servings: 3 serving
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • For Dressing
  • 1 tsp balsamic vinegar
  • 1/ 2 of lemon juice
  • ¼ cup olive oil
  • 1 garlic minced
  • 1 tsp sumac
  • ½ teaspoon cumin
  • ½ teaspoon Aleppo pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ tbsp mint
  • ½ tbsp cilantro / parsley
  • For salad
  • 1 can/ 15 oz cooked chickpeas washed and drained
  • 4 Hard boiled eggs sliced in rounds I used Great day farms Hard boiled Eggs
  • ½ of cucumber cubed
  • ¼ cup red onions finely chopped
  • 2 green onions finely chopped
  • ½ cup red bell pepper chopped
  • ½ tbsp mint leaves chopped
  • 1 tbsp cilantro chopped
  • Sumac and Aleppo pepper for sprinkle

Instructions

  • First make the dressing using all the ingredients and set aside, 
  • In a large mixing bowl add chickpeas, bell pepper, red onions, green onions, cucumber and mint, cilantro leaves. Then finally add eggs and dressing and carefully mix in. 
  • Transfer to serving bowl with eggs on the top and sprinkle sumac and Aleppo pepper.
    Enjoy.