Recipe by @skinnytaste
2 (15 oz) cans chickpeas, rinsed and drained
6 large hard boiled eggs, sliced crosswise
kosher salt and black pepper, to taste
2 tbsp chopped red onion
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp chopped fresh cilantro or parsley
1
Toss all the ingredients in a medium bowl.
2
Serve or store in refrigerator for the week.
CategoryChild-Friendly, Dairy-free/Soy-free, Salads
Ingredients
2 (15 oz) cans chickpeas, rinsed and drained
6 large hard boiled eggs, sliced crosswise
kosher salt and black pepper, to taste
2 tbsp chopped red onion
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp chopped fresh cilantro or parsley
Directions
1
Toss all the ingredients in a medium bowl.
2
Serve or store in refrigerator for the week.