This garbanzo egg salad is loaded with fresh veggies, chopped cilantro and mint, making it very flavorful, satisfying, and delicious. It is drizzled with a citrus, slightly spicy dressing and garnished with pepitas. Moreover, it’s packed with protein, fiber, nutrients and makes a wonderful alternative to a simple or basic salad.
As with any egg salad dish, fresh eggs are essential to allow the dish’s flavor to truly flourish. Oh, how I wish I could convince my hubby for us to get a chicken coop and some chickens for our own backyard flock! He has absolutely no interest, however, and the reality is we simply don’t have the time to raise chickens.
If you have ever tasted farm fresh eggs you’ll notice a major difference in taste and flavor. The yolk of a farm fresh egg is typically richer in color and taste. Not only do farm fresh egg yolks have a deeper color, their yolk is creamier and doesn’t break as easily when cooked. This is because the hens are free-range, meaning they have access to outdoor pastures for roaming and a more varied diet. As a result, they are producing more nutritious eggs that simply taste better.
If you’re like me and don’t have access to a backyard flock, your best option out there is Nellie’s Free Range Eggs. The brand is one I trust and their free range eggs are delicious!
I am excited to announce that I have partnered with Nellie’s Free Range Eggs and will be sharing eggcellent recipes throughout the year (sorry, couldn’t help but throw in a pun). Now I have the best of both worlds – fresh eggs without the work of a backyard flock. I can feel good knowing these eggs are Certified Humane and the free-range hens are enjoying the great outdoors, foraging in grass, scratching in the dirt, and running about in the fresh air and sunshine.
In this colorful garbanzo egg salad, you can see that the yolks have a deeper gold color that actually indicates a better quality and taste, which results from the hens being well cared for while living in free-range conditions.
This easy garbanzo egg salad is so simple and delicious and perfect for a summer side dish or weekday lunch. It is inexpensive to make and a great dish to make ahead for the week.
This dish tastes even better the day after it is made! If you are planning a cookout, tackle this dish the evening before you are ready to serve it.
With BBQ season in full swing and 4th of July around the corner — watch this news segment on Colorado’s Best Fox Denver where I share some delicious cookout recipes and tips featuring Nellie’s Free Range Eggs.
Photography by Jenna Sparks
This post is in partnership with Nellie’s Free Range Eggs. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Garbanzo Egg Salad
- 2 teaspoons spicy brown mustard
- 1 lime, zest and juice
- 1 orange, zest and juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon hot sauce
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1 teaspoon Tajin
- 1 teaspoon dried crushed red pepper
- 2 (16-ounce) cans chickpeas, rinsed and drained
- 2 stalks celery, chopped
- 1 large English cucumber, diced
- ¼ chopped red onions
- 1/2 cup thinly sliced or shredded red cabbage
- 1 serrano pepper, diced
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 5 Nellie’s Free Range Eggs, hard boiled, peeled, and sliced
- Pepitas for garnish
- In a mason jar, combine the dressing ingredients, cover, shake, and set aside.
- In a large mixing bowl, add all the salad ingredients except the eggs and pepitas.
- Pour dressing over salad and combine. Add the sliced eggs and pepitas, and gently toss. Taste and adjust with salt or Tajin if needed.
- Cover and refrigerate until ready to serve. The longer this salad marinates the better the flavor.
- Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.