meal — vegetarian

Garbanzo Egg Salad

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Perfectly balanced and protein-rich garbanzo bean and egg salad with a citrusy and spicy homemade dressing. | nelliesfreerange.com
Perfectly balanced and protein-rich garbanzo bean and egg salad with a citrusy and spicy homemade dressing. | nelliesfreerange.com Perfectly balanced and protein-rich garbanzo bean and egg salad with a citrusy and spicy homemade dressing. | nelliesfreerange.com
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prep time 15 minutes
yield 3-5 servings

Overview

The secret to an exceptional salad is simple: balance. Garbanzo beans, sliced eggs, fresh cilantro and mint, red cabbage, and a citrusy homemade dressing with a hint of heat not only make for a meal filled with protein and fiber, but a flavorful one at that. Unlike leafy salads, this one doesn't wilt after being dressed. In fact, the longer it marinates in the fridge, the better it tastes!

BY:Muy Bueno Cookbook

Ingredients

For the dressing:

  • 2 teaspoons spicy brown mustard
  • 1 lime, zested and juiced
  • 1 orange, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Tajin
  • 1 teaspoon red pepper flakes

For the salad:

  • 2 16-ounce cans chickpeas, rinsed and drained
  • 2 celery stalks, chopped
  • 1 large English cucumber, diced
  • 1/4 cup red onion, chopped
  • 1/2 cup red cabbage, shredded or thinly sliced
  • 1 serrano pepper, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 5 Nellie's Free Range Eggs, hard-boiled, peeled, and sliced
  • Pepitas for garnish

Directions

To make the dressing:

  • In a mason jar with a lid, combine all dressing ingredients. Cover jar and shake until emulsified, then set aside.

To make the salad:

  • In a large mixing bowl, add all salad ingredients except eggs and pepitas. Pour dressing over top and gently toss to combine.
  • Top salad with sliced eggs and pepitas, then gently toss once more. Taste for seasoning and adjust with salt or Tajin if needed.
  • Cover and refrigerate salad until ready to serve.

Notes:

  • Unlike many salads that wilt when dressed and stored, the longer this salad marinates, the better the flavor! It will stay fresh up up to 3 days in the fridge in an airtight container.
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Comments Reviews

Deb—August 17, 2019

I'm not sure what the description of the the lime and orange means. Do you remove juice and peel and use just the flesh of the fruit? Or do you use zest, juice, and flesh, but separately? Or do you add only the zest and juice to the dressing?

Nellie's

Hi Deb! Great question. We recommend zesting the fruit (which is taking small bits of peel off of the outside with a micro-planer or a very small grater) and juicing the insides with a juicer. The zest bits and the juice are what should be added in our recipe and give the hint of flavor without being overpowering. However, you're absolutely welcome to try your own version of the salad and put in larger bits of the fruit if you'd like. We'd love to hear how it turns out and what you think of the recipe. Thanks for reaching out!

JustMe—August 14, 2019

Not a fan of hot sauce. Ok to omit? Or too important to recipe? Thanks.

Nellie's

No worries! You can definitely omit the hot sauce and still enjoy this yummy egg salad. Let us know how it turns out for you!

Sara O'Connell—August 12, 2019

What is tajin? Where is it obtained?

Nellie's

Hi Sara! Tajin is a type of seasoning medley that includes chili powder, lime juice, and salt. Many grocery stores carry it in the spices section. You can also try an ethnic foods specialty store. We hope you get the chance to try the recipe!

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Garbanzo Egg Salad

Overview

The secret to an exceptional salad is simple: balance. Garbanzo beans, sliced eggs, fresh cilantro and mint, red cabbage, and a citrusy homemade dressing with a hint of heat not only make for a meal filled with protein and fiber, but a flavorful one at that. Unlike leafy salads, this one doesn't wilt after being dressed. In fact, the longer it marinates in the fridge, the better it tastes!

BY:Muy Bueno Cookbook

Ingredients

For the dressing:

  • 2 teaspoons spicy brown mustard
  • 1 lime, zested and juiced
  • 1 orange, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Tajin
  • 1 teaspoon red pepper flakes

For the salad:

  • 2 16-ounce cans chickpeas, rinsed and drained
  • 2 celery stalks, chopped
  • 1 large English cucumber, diced
  • 1/4 cup red onion, chopped
  • 1/2 cup red cabbage, shredded or thinly sliced
  • 1 serrano pepper, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 5 Nellie's Free Range Eggs, hard-boiled, peeled, and sliced
  • Pepitas for garnish

Directions

To make the dressing:

  • In a mason jar with a lid, combine all dressing ingredients. Cover jar and shake until emulsified, then set aside.

To make the salad:

  • In a large mixing bowl, add all salad ingredients except eggs and pepitas. Pour dressing over top and gently toss to combine.
  • Top salad with sliced eggs and pepitas, then gently toss once more. Taste for seasoning and adjust with salt or Tajin if needed.
  • Cover and refrigerate salad until ready to serve.

Notes:

  • Unlike many salads that wilt when dressed and stored, the longer this salad marinates, the better the flavor! It will stay fresh up up to 3 days in the fridge in an airtight container.