Mornings can be chaos, right? Between hitting snooze five times and trying to remember where I left my keys, breakfast often takes the hit. That’s why I’m loving this Chickpea Egg Breakfast Salad—it’s super quick (like 5 minutes quick), packed with protein, and actually fills me up without making me feel like I need a nap after. It’s one of those no-fuss, toss-it-in-a-bowl recipes that somehow feels fancy but requires zero effort. Win-win.
I actually came up with this recipe on one of those mornings where I had zero plan and even less time—but a whole bunch of hard-boiled eggs staring at me from the fridge. I remembered a can of chickpeas I’d shoved in the pantry weeks ago and figured, “Why not?” A little chopping, a quick toss, and boom—breakfast salad magic. It’s been on repeat ever since. It’s the kind of thing that makes me feel like I’ve got my life together… even when I’m eating it out of a Tupperware at my desk.
Try my Korean Egg Rolls (with Spicy Cucumber Salad) recipe.
Why You’ll Love This Recipe
✔ It’s crazy quick. We’re talking 5 minutes from start to finish—yep, even if you’re half awake.
✔ Packed with protein. Between the eggs and chickpeas, this bowl actually keeps you full till lunch.
✔ Meal prep friendly. Make it once, eat it for days. It holds up great in the fridge.
✔ No fancy ingredients. Just simple stuff you probably already have lying around.
✔ Totally customizable. Add avocado, throw in some greens, or spice it up with a dash of hot sauce.
✔ Tastes way better than it should. For how easy it is, it’s surprisingly delicious.
Try my Savoury Cottage Cheese Bowl recipe.
What You’ll Need To Make
Let’s talk about the real MVPs in this breakfast bowl. It’s simple stuff, but each ingredient pulls its weight and brings something to the party. Here’s why I keep coming back to this combo:
→ Chickpeas – These little guys are protein-packed, full of fiber, and super satisfying. Plus, they’ve got that creamy texture that works so well in salads.
→ Hard-Boiled Eggs – Classic, right? Loaded with protein and healthy fats, they make the salad feel hearty without being heavy.
→ Red Onion – Just a little goes a long way. It adds crunch and that sharp bite to wake your taste buds up.
→ Parsley – Fresh, herby, and bright. It brings the whole dish to life and keeps things from feeling too dense.
→ Olive Oil & Apple Cider Vinegar – The dream team of dressing. The olive oil adds richness while the vinegar brings a little zing. No fancy dressing needed!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Alright, let’s throw this together:
Time required: 5 mins
1| Grab a medium bowl and toss in your chickpeas, those perfectly sliced hard-boiled eggs, and the chopped red onion.
2| Drizzle on some olive oil and apple cider vinegar—2 tablespoons of each—then give it all a good toss.
3| Sprinkle in that fresh parsley, a pinch of salt, and a crack of black pepper. Stir it up until everything’s cozy and coated.
4| You can dig in right away or pop it in the fridge in an airtight container. It’ll stay happy for up to 5 days—perfect for meal prep magic!
Optional: Drizzle this easy tahini dressing for more flavor.
Glycemic Index: 28 (low) Glycemic Load: 4.2 (low)
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Recipe Swaps & Creative Tweaks
1| Swap the parsley with fresh cilantro, dill, or even baby spinach if that’s what you’ve got on hand.
2| No red onion? Use green onion, shallots, or skip it if raw onion’s not your thing.
3| Toss in extras like chopped cucumber, cherry tomatoes, or avocado for more crunch and flavor.
4| Add a spicy kick with a dash of hot sauce, a sprinkle of chili flakes, or a spoonful of sriracha.
5| Mix up the dressing – Try lemon juice instead of vinegar, or add a little Dijon mustard for a tangy twist.
6| Make it creamy by adding a dollop of hummus or Greek-style dairy-free yogurt into the mix.
7| Want more greens? Serve it over arugula, kale, or mixed greens for a full-on breakfast salad bowl.
8| Need it egg-free? Swap the eggs with cubed tofu or roasted sweet potatoes for a vegan-friendly version.
Try my Spinach Waffles with Avocado recipe.
Helpful Tips for Success
1| Hard-boiled eggs made easy: If you’re short on time, cook your eggs in advance. Just pop them in a pot of water, bring it to a boil, then let them sit, covered, off the heat for 10-12 minutes. Perfect every time!
2| Prep ahead: Make a big batch of the salad and store it in an airtight container in the fridge for up to 5 days. It’s great for busy mornings when you need a grab-and-go meal.
3| Get the right chickpeas: Drain and rinse canned chickpeas to remove excess salt and preservatives. Or, use homemade or frozen chickpeas for an even fresher taste!
4| Customize the seasoning: Feel free to adjust the salt and pepper to your taste. If you like a little more zing, a pinch of smoked paprika or garlic powder goes a long way.
5| Serve chilled or at room temperature: This salad is perfect both ways, so don’t worry if it’s been sitting in the fridge for a few hours—it tastes just as good.
6| Make it crunchy: Add a handful of roasted nuts or seeds (like sunflower or pumpkin seeds) to take the texture to the next level.
Try my Chickpea Pancakes with Blueberry Chia Jam recipe.
Budget-Friendly Tips
1| Go for canned chickpeas: They’re way cheaper than dried beans and super convenient. Just make sure to drain and rinse them to reduce sodium.
2| Buy in bulk: If you eat eggs regularly, buying a dozen (or more) at once saves you a lot of cash.
3| Use frozen herbs: Fresh parsley is great, but frozen herbs can be much cheaper and last longer in your freezer.
4| Swap for store-brand ingredients: Opt for generic brands of olive oil, vinegar, and even canned chickpeas. They work just as well and can save you a few bucks.
5| Get creative with leftovers: If you have leftover veggies from other meals (like cucumber or bell peppers), throw them in! It’s an easy way to use what you already have.
6| Eggs on sale: Look out for sales or deals on eggs. Sometimes you can score a big discount when buying in bulk, and eggs last a while if stored properly.
Diet-Friendly Variations
It’s possible to tweak this Chickpea Egg Breakfast Salad to fit Keto, Low Carb, and Paleo diets. Here’s how you can adjust the recipe for each:
🥑 Keto Version
To make this recipe Keto-friendly, you’ll need to swap out the chickpeas since they’re too high in carbs for a strict Keto diet.
Changes:
- Replace chickpeas with avocado or shredded rotisserie chicken. Avocado provides healthy fats, while chicken adds protein without the carbs.
- For more crunch: Try adding some chopped celery or cucumber instead of red onion.
- Dressing: Stick with olive oil and apple cider vinegar, both of which are Keto-approved.
🍽️ Low Carb Version
A Low Carb version would simply focus on keeping the carb count lower while still incorporating chickpeas in moderation.
Changes:
- Reduce chickpeas: Instead of using a full can, use about half to keep the carb count down while still getting the taste and texture.
- Increase protein: Add in some extra eggs or grilled chicken to balance out the carbs with more protein.
- Low-carb dressing: Stick with olive oil, vinegar, and a bit of mustard or lemon juice for flavor.
🌿 Paleo Version
The Paleo diet focuses on whole foods, avoiding anything processed. So, for this recipe, you’ll just need to ditch the vinegar and chickpeas.
Changes:
- Replace chickpeas with cubed roasted sweet potatoes or diced chicken for a more natural, whole-food option.
- Swap vinegar with lemon juice or a homemade paleo-friendly dressing (like olive oil, lemon juice, and Dijon mustard).
- Add extra veggies like zucchini or spinach for some extra nutrients.
- Use a Whole30-approved mayo (or just skip mayo) if you prefer it creamier.
By making these simple swaps, you can enjoy the same great flavor with a version that fits your diet needs!
Serving Ideas
1| On Toast – Serve the salad on a slice of toasted whole grain or gluten-free bread for a satisfying breakfast. If you’re going keto or low carb, try it on a keto-friendly bread or lettuce wrap!
2| In a Wrap – Grab a spinach or whole wheat wrap, load it up with the salad, and roll it up for a quick, on-the-go breakfast.
3| With a Side of Fruit – Pair it with a handful of fresh berries or an orange to balance out the savory flavors with something sweet.
4| As a Bowl – Serve it in a bowl with some fresh greens like arugula, spinach, or kale for a bigger, more filling meal.
5| Top It with Avocado – Add some creamy avocado slices on top for extra richness and healthy fats (especially great for keto and paleo versions!).
6| With a Hard-Boiled Egg on the Side – For even more protein, serve the salad with an extra egg on the side or even atop the salad for an extra layer of flavor.
7| For Meal Prep – Make a big batch and serve it over the next few days for easy lunches or light dinners. You can pack it in individual containers for a quick grab-and-go meal.
8| With Pickled Veggies – Add a side of pickled cucumbers or carrots to give the dish a tangy, crunchy contrast.
Try my Multi Seed Bread recipe.
Storage & Reheating Tips
🧊 Storage Tips:
- Store in an Airtight Container: Keep your salad in an airtight container in the fridge. This helps it stay fresh for up to 5 days.
- Separate Dressing: If you plan to make this ahead, it’s best to store the salad without the dressing. Keep the dressing in a separate container and add it just before serving to avoid sogginess.
- For Meal Prep: Portion out individual servings into smaller containers, so it’s easy to grab and go during the week.
- Chill Before Storing: Let the salad cool down before putting it in the fridge. This prevents condensation and keeps it fresher longer.
Try my Blueberry Pomegranate Protein Shake recipe.
🔥 Reheating Tips:
- Eat It Cold: This salad is just as delicious cold, so you can skip reheating altogether. Just grab it from the fridge and enjoy!
- Gently Heat in the Microwave: If you prefer it warm, pop the salad in the microwave for about 30-60 seconds to warm it up. Be careful not to overheat, especially with the eggs, to avoid rubbery texture.
- Stovetop Option: If you have a stovetop, you can heat it in a pan over medium heat for about 3-5 minutes, stirring occasionally. Just make sure to add a splash of water or olive oil to keep it from drying out.
Final Thoughts
And there you have it—breakfast that’s simple, satisfying, and totally meal-prep friendly. I like making a big batch on Sunday and just grabbing it straight from the fridge all week. It’s got the crunch, the creaminess, the zing… all the good stuff. Give it a shot and let me know how it goes—bonus points if you top it with some avocado or a little hot sauce. Catch you in the next recipe!
Recipe Card
Chickpea Egg Breakfast Salad
I threw this Chickpea Egg Salad together one rushed morning, and now I can’t stop making it 😅✨. It’s a super easy, high-protein breakfast you can prep ahead and eat all week!
Ingredients
Instructions
-
Step 1:
In a medium-sized bowl, combine the drained and rinsed chickpeas, sliced hard-boiled eggs, and chopped red onion. -
Step 2:
Add the olive oil and apple cider vinegar, then gently toss the ingredients until evenly coated. -
Step 3:
Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. -
Step 4:
Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 34g12%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
