Chickpea Egg Salad

[(Hummus - Olive Oil) + Egg Salad] = Chickpea Egg Salad

It may seem like a strange combination of ingredients, but it is a surprisingly tasty lunch option. My priorities when it comes to preparing lunch for myself include, easy, quick, healthy, and delicious meals. This recipe certainly ticks all the boxes and is a great way to use up that extra can of chickpeas in the pantry. The flavor is basically a mix between hummus and egg salad, but with a hint more texture due to the gently crushed chickpeas. Chives add a delicate onion flavor, while the lemon juice really cuts through the richness of the mayonnaise to impart a truly scrumptious taste to the dish.

My psychic palate can definitely taste the beauty and see the flavor in this simple meal. Can yours?

Chickpea Egg Salad

Recipe adapted from A Couple Cooks 

2 eggs, hard-boiled and chopped
1 can chickpeas, drained and rinsed 
1 green onion, finely sliced 
2 tbsp. mayonnaise 
2 tbsp. lemon juice 
1 tsp. chives 
1 tsp. garlic pepper 
salt, to taste

your choice of bread, toasted
olive oil or butter

In a medium bowl, smash the chickpeas with a fork until they reach a desired consistency.
Combine the chickpeas with the eggs, mayonnaise, lemon juice, chives, garlic pepper, and salt.
Toast the bread in a frying pan with a little olive oil or butter.
Top with the chickpea and egg mixture and serve.