Egg Salad with Chickpeas

This is not the ordinary egg salad that you were raised with. This is the best - crazy good - darn fantastic - most extraordinary sandwich filling from here to Timbuktu. The combination of eggs and chickpeas have brought a new life to the classic (not to mention a fiesta of seasonings), you'll want to pack this sandwich in your lunch every day of the week!

Egg Salad Sandwich

Egg Salad
Serves 6

4 eggs
1 can (regular-sized) chickpeas, rinsed and drained
2 Roma tomatoes, chopped
Juice of 1 lime
1 garlic clove, minced
2 teaspoons coconut oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/4-1/2 teaspoon hot paprika
Fresh ground pepper, to taste
1/4 cup cilantro leaves, chopped

Place eggs in a large saucepan and cover with 1-inch cold water. Heat over medium-high until water reaches a brisk simmer. At this point cook for 8 minutes, adjusting temperature to maintain a simmer (not a boil). Immediately, drain and rinse eggs with cold water. Set aside.

   Place chickpeas in a large bowl and mash (I used a pastry knife). Stir in the tomatoes, lime juice, garlic, coconut oil, salt, cumin, mustard, paprika and a few grinds of pepper. Peel eggs; chop and add to mixture along with cilantro. Serve as a sandwich filling, with crackers or with tortilla chips.

Egg Salad with Crackers

Smacznego!