Smashed Chickpea Egg Salad
1 cup chickpeas
1 teaspoon paprika
2 teaspoons Sriracha (or hot sauce of your choice)
1/4 cup mayo
2 tablespoons Dijon mustard
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and cook for 1 minute. Cover eggs, remove from heat, and set aside for 8-10 minutes. Drain water from the pan and cover eggs with cold running water. Peel, chop and place eggs in a medium bowl.
- In another medium bowl, use a fork to smash about half of the chickpeas, then add chickpeas to chopped eggs. Add remaining ingredients and gently mix together. Season with salt and pepper to taste. Use in sandwiches, salads or on top of crackers as a snack.
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