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5 from 1 vote

Garbanzo Egg Salad

This garbanzo egg salad is loaded with fresh veggies and chopped cilantro and mint, making it very flavorful, satisfying, and delicious. It is drizzled with a citrus and slightly spicy dressing and garnished with pepitas. It is packed with protein, fiber, nutrients, and makes a wonderful alternative to a basic salad.
Prep Time6 mins
Total Time6 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 12
Calories: 95kcal



  • 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

Egg Salad:

  • 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.


 I recommend you use farm fresh eggs for this recipe. Not only do farm fresh egg yolks have a deeper color, their yolk is creamier and doesn’t break as easily when cooked.


Calories: 95kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 269mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg