Tuesday, March 26, 2019

MEDITERRANEAN CHICKPEA EGG SALAD RECIPE



Take one look at this egg salad recipe and you’ll immediately know it defies the rules (at least the rules as we know them here in America.) That’s not entirely a bad thing, I promise.

INGREDIENTS

For dressing
  • 2 1/2 tsp Dijon mustard
  • 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
  • 1 tsp sumac
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • Salt and pepper

For Egg Salad
  • 2 cans chickpeas, rinsed and drained
  • 2 celery ribs, chopped
  • 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
  • 1/2 cup packed chopped fresh mint leaves
  • 5 large hard boiled eggs, sliced


INSTRUCTIONS

  1. In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
  2. ......................................................................
  3. .........................................................................................
  4. ........................................................................................................

full recipe here: themediterraneandish.com