This high protein chickpea egg salad is delicious, easy to make and super creamy with no mayo in sight. It's the perfect protein-packed lunch that's also high in fibre and incredibly satisfying!
If you're looking for more delicious lunch ideas, try my Curried Chickpea Salad or this Light Tuna Salad next!
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If you're craving classic egg salad but you'd rather not have all that mayo and no fibres at all, this high protein egg salad should do the trick.
It's a recipe I perfected over time, and I originally made it with cottage cheese. But since I started to grow a bit tired of adding cottage cheese to everything to boost the protein content, I came up with this version.
And it's truly the best protein egg salad I've made! The smashed chickpeas, flaxseeds and thick Greek yoghurt give it a great texture while making it super satisfying.
Why you'll love this high protein chickpea egg salad
- It's ready in just 10 minutes if you already have the eggs boiled.
- You can easily make it your own by adding chopped celery, radishes or peas.
- It keeps well in the fridge for up to 3 days so it's great for meal prep!
What you'll need
Eggs - I typically keep some hard-boiled eggs in the fridge for snacking. If you're not weird like that, boil your eggs for 12-13 minutes to get the perfect texture for egg salad. The eggs must be at room temperature or refrigerated for this recipe.
Chickpeas - Canned chickpeas are perfect here. I find that ½ cup gives the best texture to the salad, but you can add more if you like.
Green onions - My absolute favorite in egg salad! However, if you're more like a red onion kind of person, use that instead.
Ground flaxseed - This is the secret ingredient that boosts the fibre content of the egg salad while also acting as a binder. Plus, it adds more protein, too!
Mustard - Dijon is perfect here.
Paprika - Just a bit to give a bit of color to the salad.
Greek yogurt - A thick, strained Greek yoghurt is best here. Fage is what I typically use for recipes like this.
Pro tip
Don't mash the chickpeas too much. You still want them to have some texture instead of turning mushy.
How to make high protein egg salad
Peel the hard-boiled eggs and chop them. Smash the chickpeas with a fork or a potato masher.
Place the eggs and chickpeas into a bowl. Add the sliced green onions, flaxseed, Dijon mustard paprika, salt, freshly ground black pepper and Greek yoghurt.
Toss well to combine and adjust the seasoning to taste. Garnish with chopped fresh chives if you like, and serve immediately or refrigerate for up to 3 days.
Substitutions and variations
- You can use dill or parsley instead of chives for garnishing.
- If you want even more protein in your egg salad, use skyr instead of Greek yoghurt.
- Switch up the flavor a bit by adding a sprinkle of curry powder or using smoked paprika instead of sweet.
Expert tips
- It's best to mash the chickpeas with a fork or potato masher instead of using a blender.
- If your egg salad looks a bit thick, add another spoonful of yogurt.
- Let the salad rest for 5-10 minutes before serving so the flaxseed can thicken it properly.
How to serve this high protein egg salad
- My favorite way to serve it is as a sandwich or wrap filling.
- Spoon it onto toast, stuff it into a pita or simply serve it with crackers and sliced veggies.
- It also works great as a protein topper for salads!
Leftovers and storage
- This egg salad will keep well in the fridge for up to 3 days in an airtight container.
- It's best eaten cold or at room temperature.
- I don't recommend freezing egg salad.
If you've tried this high protein egg salad recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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High Protein Chickpea Egg Salad
Ingredients
- 6 hard-boiled eggs
- ½ cup (80 g) canned chickpeas, drained and rinsed
- 2 green onions sliced
- 2 tablespoons ground flaxseed
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (200 g) thick Greek yogurt
- Fresh chives, to garnish
Instructions
- Peel the hard-boiled eggs and chop them. Smash the chickpeas with a fork or a potato masher.6 hard-boiled eggs½ cup canned chickpeas
- Place the eggs and chickpeas into a bowl. Add the sliced green onions, ground flaxseed, Dijon mustard, paprika, salt, freshly ground black pepper and Greek yoghurt.2 green onions sliced2 tablespoons ground flaxseed1 teaspoon Dijon mustard½ teaspoon paprika¼ teaspoon salt¼ teaspoon freshly ground black pepper1 cup thick Greek yogurt
- Toss well to combine and adjust the seasoning to taste. Garnish with chopped fresh chives if you like and serve immediately or refrigerate for up to 3 days.Fresh chives
Notes
- Don't mash the chickpeas too much. You still want them to have some texture instead of turning mushy.
- It's best to let the egg salad rest for 5-10 minutes before serving; that way, the flaxseed will have time to thicken the mixture properly.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Lynne says
Will this last until the following day please
Alice says
Absolutely, it will keep well in an air tight container for a couple of days.
Lynne says
Thank you. I noticed that after I first made contact. Apologies