Mediterranean Chickpea Egg Salad Recipe
Understandably, chickpeas share much of the laurels with hard-boiled foodstuff in this obtuse, Mediterranean-style egg salad. And cucumbers, unripe onions, and celery ply large jaw.
But the run of me is in the flavour makers-a liberal turn of cut unsalty parsley, advantageous a punchy City and yellow mixture. Mmm, if you let the salad sit for retributory a few minutes before serving, all the flavors will meld beautifully.
INGREDIENTS
For dressing
- 1 large lemon, zested and juiced
- 1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
- 1 garlic clove, minced
- 2 1/2 tsp Dijon mustard
- 1 tsp sumac
- 1/2 tsp coriander
- Salt and pepper
For Egg Salad
- 1/2 tsp cayenne pepper
- 2 celery ribs, chopped
- 2 cans chickpeas, rinsed and drained
- 2 Persian cucumbers (or 1/2 seedless English cucumber), diced
- 2 to 3 green onions, trimmed, and chopped (both white and green parts)
- 1/2 cup shredded red cabbage
- 2 jalapeno peppers, chopped (optional)
- 1/2 cup packed chopped fresh parsley leaves
- 5 large hard boiled eggs, sliced
- 1/2 cup packed chopped fresh mint leaves
INSTRUCTIONS
- in a petite trough or craftsman jar, mix unitedly the concoction ingredients. Set aside for now.
- In a whacking mixing incurvature, add all the salad ingredients except the foodstuff. Snap the mixture a hurried whisk and rain over the salad. Mix to unify. Add the sliced foodstuff, and mix gently again. Discrimination and correct salt and flavoring. Add a scatter statesman shrub. Set divagation a few transactions before delivery to forecast flavors to flux. (See direction notes for preparing ahead). Savor!
