Episode 4 of Mediterranean Diet recipes on a Budget: Chickpea and Egg Salad without mayo! Egg Salad prepared Mediterranean-style with tons of texture and flavor. Plus a punchy Dijon and lemon dressing!
FULL RECIPE 👉
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INGREDIENTS:
🔹 Extra virgin olive oil (I used Early Harvest Greek EVOO)
For dressing
🔹 2 ½ tsp Dijon mustard
🔹 1 large lemon, zested and juiced
🔹 ⅓ cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
🔹 1 garlic clove, minced
🔹1 tsp sumac
🔹 ½ tsp coriander
🔹 ½ tsp cayenne pepper
🔹 Salt and pepper
For Egg Salad
🔹 2 cans chickpeas, rinsed and drained
🔹 2 celery ribs, chopped
🔹 2 Persian cucumbers (or ½ seedless English cucumber), diced
🔹 2 to 3 green onions, trimmed, and chopped (both white and green parts)
🔹 ½ cup shredded red cabbage
🔹 2 jalapeno peppers, chopped (optional)
🔹 ½ cup packed chopped fresh parsley leaves
🔹 ½ cup packed chopped fresh mint leaves
🔹 5 large hard boiled eggs, sliced
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