😍 Simple and satisfying chickpea egg salad recipe, prepared Mediterranean-style! Tons of texture and flavor.

🥦 INGREDIENTS

For dressing
2 ½ tsp Dijon mustard
1 large lemon, zested and juiced
⅓ cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
1 garlic clove, minced
1 tsp sumac
½ tsp coriander
½ tsp cayenne pepper
Salt and pepper
For Egg Salad
2 cans chickpeas, rinsed and drained
2 celery ribs, chopped
2 Persian cucumbers (or ½ seedless English cucumber), diced
2 to 3 green onions, trimmed, and chopped (both white and green parts)
½ cup shredded red cabbage
2 jalapeno peppers, chopped (optional)
½ cup packed chopped fresh parsley leaves
½ cup packed chopped fresh mint leaves
5 large hard boiled eggs, sliced
🥗 INSTRUCTIONS

In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now.
In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper. Add a sprinkle more sumac. Set aside a few minutes before serving to allow flavors to meld. (See recipe notes for preparing ahead). Enjoy!
❗ NOTES

Prepare ahead. You can mix the salad a few hours in advance; cover tightly and refrigerate. For best results, add in the eggs a few minutes or up to an hour before serving. Salad will keep well for 2 to 3 days in the fridge in a tightly-closed container.
Variation. If you prefer, omit the jalapeno peppers. Instead, use mild bell peppers ⅓ to ½ cup chopped bell peppers of any color you like.