You will love this super unique take on egg salad!
Chickpea and Egg Salad
- 4 Large Eggs
- 1 14 oz. Can Chick Peas Drained and Rinsed
- 4 Tbs. Mayonnaise
- 2 Spring Onions Chopped
- 2 Tbs. Capers Drained
- 1 Tbs. Dijon Mustard
- Cook the eggs in water until hard-boiled, around 5 minutes. Once cooked, rinse with hot water and chop.
- In a large bowl, mash chickpeas with a fork. Add chopped eggs and stir to combine. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt & pepper.
- Serve on its own, over lettuce leaves, or on bread.