meal — vegetarian

Garbanzo Egg Salad

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prep time 15 minutes
yield 3-5 servings


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


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


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.


  • 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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