High Protein Chickpea Egg Salad
This is egg salad reimagined! Bursting with flavor and packing a wallop of protein, it is a recipe you are going to want to sink your teeth in. Similar to the high protein tuna salad I made recently, I incorporated chopped chickpeas, quinoa, chia seeds, and nonfat Greek yogurt. And best of all, this recipe is quick and easy on the wallet. I hope y'all give it a try someday soon!
4 large eggs, hard boiled and sliced
¾ cup chickpeas, roughly chopped
¼ cup red quinoa, cooked
1 tbsp chia seeds
1 stalk celery, chopped
2 green onions, sliced
¼ cup nonfat Greek yogurt
¼ cup mayonnaise with olive oil
1 tbsp dijon mustard
3-5 tbsps fresh dill, finely chopped
1 tbsp fresh Italian parsley, finely chopped
1 tsp paprika
½ tsp black pepper
Hard boil the eggs: Fill a medium saucepan about halfway full of water and bring to a boil over high heat. While the water is heating up, fill a small mixing bowl about halfway with cold water and add a handful of ice cubes. Set aside. Once the water is boiling, carefully add the eggs one at a time with a spoon so they do not break. Boil on high heat for 10 minutes. Remove from heat and transfer the eggs to the bowl of ice water and allow to cool for 10 minutes.
Cook the quinoa: Rinse ½ cup dried quinoa thoroughly in a sieve with cold water. In a small saucepan, bring 1 cup of cold water to a boil. Once the water is boiling, slowly add the quinoa so as to not splash the water. Cover and cook on low heat for 15-17 minutes, or until the water is completely absorbed. Remove from heat, fluff with a fork and cover for an additional 5 minutes. Remove the lid, fluff with a fork again, and allow to cool completely.
Peel the eggs, rinse to remove any excess shell, dry with a paper towel, slice with an egg slicer, and add to a large mixing bowl.
Measure ¾ cup cooked quinoa and add to the mixing bowl with the egg.
In a food processor, manually pulse the chickpeas 5-7 times or until they are cut into small pieces. Add to the mixing bowl with the egg.
Add all of the remaining ingredients to the mixing bowl and mix until well combined. Feel free to use less or more Greek yogurt and mayonnaise depending on how wet or dry you like your egg salad. Add black pepper and salt to taste.
Transfer to an airtight container and let it rest in the refrigerator for at least 30 minutes to 1 hour before serving to allow the flavors to blend together.
To serve, cut a multigrain pita shell in half and add a handful of spring mix greens and about ½ cup of egg salad inside each half.