Ingredients
For the dressing:
- 2 teaspoons spicy brown mustard
- 1 lime, zested and juiced
- 1 orange, zested and juiced
- 1/3 cup extra virgin olive oil
- 1 tablespoon hot sauce
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Tajin
- 1 teaspoon red pepper flakes
For the salad:
- 2 16-ounce cans chickpeas, rinsed and drained
- 2 celery stalks, chopped
- 1 large English cucumber, diced
- 1/4 cup red onion, chopped
- 1/2 cup red cabbage, shredded or thinly sliced
- 1 serrano pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 5 Nellie's Free Range Eggs, hard-boiled, peeled, and sliced
- Pepitas for garnish
Prep Time: 15 minutes
Yield: 3-5 servings
Ingredients
For the dressing:
- 2 teaspoons spicy brown mustard
- 1 lime, zested and juiced
- 1 orange, zested and juiced
- 1/3 cup extra virgin olive oil
- 1 tablespoon hot sauce
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Tajin
- 1 teaspoon red pepper flakes
For the salad:
- 2 16-ounce cans chickpeas, rinsed and drained
- 2 celery stalks, chopped
- 1 large English cucumber, diced
- 1/4 cup red onion, chopped
- 1/2 cup red cabbage, shredded or thinly sliced
- 1 serrano pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 5 Nellie's Free Range Eggs, hard-boiled, peeled, and sliced
- Pepitas for garnish
The secret to an exceptional salad is simple: balance. Garbanzo beans, sliced eggs, fresh cilantro and mint, red cabbage, and a citrusy homemade dressing with a hint of heat not only make for a meal filled with protein and fiber, but a flavorful one at that. Unlike leafy salads, this one doesn't wilt after being dressed. In fact, the longer it marinates in the fridge, the better it tastes!
To make the dressing
- In a mason jar with a lid, combine all dressing ingredients. Cover jar and shake until emulsified, then set aside.
To make the salad
- In a large mixing bowl, add all salad ingredients except eggs and pepitas. Pour dressing over top and gently toss to combine.
- Top salad with sliced eggs and pepitas, then gently toss once more. Taste for seasoning and adjust with salt or Tajin if needed.
- Cover and refrigerate salad until ready to serve.
Nellie's Notes
- Unlike many salads that wilt when dressed and stored, the longer this salad marinates, the better the flavor! It will stay fresh up up to 3 days in the fridge in an airtight container.
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