Looking for a breakfast that’s both nutritious and filling? This Chickpea Egg Breakfast Salad offers the perfect balance of protein, fiber, and fresh flavors to fuel your day. Chickpeas, the star of this dish, are not only a great source of plant-based protein, but they’re also packed with fiber, which helps keep you feeling full longer and supports healthy digestion. The addition of hard-boiled eggs brings a boost of high-quality protein, along with essential nutrients like vitamin D, choline, and selenium, which promote brain health, muscle function, and a healthy immune system.
The bright, crisp red onion adds a delightful crunch and a subtle zing, while fresh parsley offers a burst of flavor and a dose of antioxidants. Drizzled with heart-healthy olive oil and tangy apple cider vinegar, this salad is light yet satisfying, making it a perfect start to your morning or a refreshing lunch option.
Best of all, this dish is incredibly easy to prepare—simply combine the ingredients, toss, and you’re done! Whether you serve it right away or store it in an airtight container for up to five days, it’s a convenient, make-ahead meal that’s both delicious and nourishing. So, why not enjoy the benefits of these wholesome ingredients in every bite and treat yourself to a breakfast that’s as good for your body as it is for your taste buds?
Recipe
16.9 oz. (480g) canned chickpeas, drained & rinsed
6 hard-boiled eggs, sliced
2 tbsp. red onion, chopped
1 tbsp. parsley, chopped
2 tbsp. olive oil
2 tbsp. apple cider vinegar
How to Prepare
Combine chickpeas, eggs, and red onion in a medium bowl.
Drizzle with 2 tbsp. olive oil and 2 tbsp. apple cider vinegar, then toss to coat.
Stir in parsley and season with salt and black pepper to taste.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
