Salads are a refreshing and healthy addition to any meal, so does the chickpea egg salad. Packed with protein, fiber, and an array of vibrant vegetables, this salad is not only satisfying but also incredibly delicious. Let’s explore two delightful salads made of chickpea, egg and other vegetables that are sure to tantalize your taste buds.
Jerusalem Salad
This variation of the chickpea egg salad, called Jerusalem salad, combines the freshness of tomatoes, cucumbers, red onions, and parsley with the smokiness of grilled eggplant cubes, the heartiness of cooked chickpeas, and hard-boiled eggs.
To elevate the taste, a creamy and flavorful tahini sauce is the perfect accompaniment. Tahini sauce is a creamy and flavorful condiment made from ground sesame seeds. It is a popular ingredient in Middle Eastern and Mediterranean cuisines, known for its rich and nutty taste.
Let’s start:
Jerusalem chickpea egg salad
Jerusalem salad combines the freshness of tomatoes, cucumbers, red onions, and parsley with the smokiness of grilled eggplant cubes and the heartiness of cooked chickpeas with a special sauce called tahini, made from sesame and olive oil.
Ingredients
- 1 tomato
- 1 cucumber
- 1/4 red onion
- A handful of parsley
- 1 cup of grilled eggplant cube
- 1 cup of cooked chickpea
- 2 eggs
- 1 cup of tahini sauce
Instructions
Step 1. Begin with boiling eggs. Refer "how long to boil eggs" guide for a perfect hard-boiled egg.
Step 2. While waiting for the eggs to be hard-boiled, dice tomato, cucumber, red onion into cubes. Chop parsley. After that, drain all boiling water and simmer the eggs in ice bath in 2-3 minutes for easier peeling. Peel the eggs and cut into pieces.
Step 3. In a large bowl, combine diced tomato, cucumber, red onion, chopped parsley, grilled eggplant cubes and cooked chickpeas together.
Step 4. Drizzle the tahini sauce over the salad and gently toss until all the ingredients are coated. Tahini sauce can be simple made by processing toasted sesames with olive oil, garlic, lemon juice and a pinch of salt. Top with boiled eggs.
Serve chilled and enjoy the delightful flavors of the chickpea egg salad.
Notes
All ingredients are flexbile and optional. You can increase/decrease the amount of your favorite vegetables or even remove some which aren't in your fridge.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 180Fiber: 12g
Chickpea Egg Salad with Poached Egg
In this second variation, let’s take a different approach by adding a poached egg to the mix. This protein-packed salad combines the freshness of cucumber, tomato, bell pepper, lettuce, red cabbage, rucola, and spinach with the wholesome goodness of cooked chickpeas. A light vinegar dressing adds a tangy touch. Let’s prepare the salad:
Chickpea Egg Salad with Poached Egg
This protein-packed salad combines the freshness of cucumber, tomato, bell pepper, lettuce, red cabbage, rucola, and spinach, cooked chickpeas and a a poached egg with yummy running yolk.
Ingredients
- 1 cucumber
- 1 tomato
- 1/2 bell pepper
- 1/8 red cabbage
- A handful of lettuce
- A handful of rucola
- A handful of spinach
- 1 cup of cooked chickpeas
- 1 poach egg
- For light vinegar dressing: 115g (1/2 cup) white vinegar & 50g (1/4 cup) hot water, or 125g (1/2 cup) balsamic vinegar & 25g (2 tbsp) hot water; 50g (4 tbsp) granulated sugar
Instructions
Step 1. Begin with poaching egg. Be careful not to break the tasty poached egg.
Step 2. Dice tomato, cucumber, bell pepper into cubes. Cut red cabbage into thin slices, as well as shred lettuce.
Step 3. In a large bowl, combine altogether diced cucumber, diced tomato, diced bell pepper, shredded lettuce, thinly sliced red cabbage, rucola, spinach and 1 cup of cooked chickpeas. Mix them evenly and gently.
Step 4. Make light vinegar dressing. Add sugar to hot water (or microwave room-temperature water in 30 seconds) and stir to dissolve it. Then, pour vinegar in, stir a bit more to have it well combined.
Step 5. Drizzle light-vinegar dressing over the vegetables mixture and gently toss until all the ingredients are coated.
Step 6. Carefully place a perfectly poached egg on top of the salad, allowing the yolk to run and enhance the flavors.
Nutrition Information:
Yield: 220 Serving Size: 1Amount Per Serving: Calories: 365Fiber: 16g
Nutrition information isn’t always accurate.
These salads offers a delightful way to incorporate nutritious ingredients into your meals. Whether you prefer the Jerusalem-inspired version with a luscious tahini sauce or the vibrant variation with a poached egg, these salads are bursting with flavors and textures. So, grab your favorite ingredients, get creative, and savor the goodness of the chickpea egg salad today.
Other Egg Recipes
Egg is one of the most common ingredients in cooking. Let’s take a look on our egg recipes:
Savory Dishes:
- Chinese Steamed Egg with Meatballs
- Caramelized Pork and Eggs (Thit Kho Trung)
- Frozen Shrimp Fried Rice
- Vietnamese Grilled Pork with Rice (Cơm Sườn Trứng)
- Thai Pineapple Fried Rice
- Vietnamese Fried Rice Cake (Bot Chien)
