Baby Friendly Chickpea and Egg Salad

Baby Friendly Chickpea and Egg Salad

from pin.it
Lunch
20 min
1 serving

This simple egg salad with chickpeas and herbs is a healthy lunch that is perfect for baby led weaning (and for mom, too!). It's easy to prepare and full of essential nutrients for little ones. (gluten-free)

Ingredients

  • 2 largeeggs, hard boiled and peeled (see notes for boiling instructions)
  • ½ cupcanned chickpeas, drained and rinsed
  • 1 tbspchopped fresh dill
  • 2 tbspfinely chopped green onion or chives
  • 2 tbspfinely chopped dill pickles
  • 2 tbspplain greek yogurt or mayonnaise
  • 2 tspdijon mustard
  • or two of freshly ground black pepper

Directions

  1. 1

    Place the chickpeas in a medium or large bowl and mash with a fork or potato masher.

  2. 2

    Use a large-holed grater to grate the eggs. If you don't have a grater, you can use a knife to finely chop them.

  3. 3

    Finely chop the dill, chives, and pickles.

  4. 4

    Add all of the remaining ingredients to the bowl with the chickpeas. Stir to combine.

  5. 5

    Taste and adjust as needed. Especially if you used yogurt, you may need a little bit more dijon, or even a squeeze of lemon juice or splash of white wine vinegar.

  6. 6

    Store in an airtight container in the refrigerator for up to 4 days.