Egg & Chickpea Potato Salad

During the spring and summer, do you go for a picnic? It’s something that I have not done for a while but plan to do in the coming weeks. Eating al fresco, which is Italian for eating outside, is a nice way to enjoy food and the company of others. This picnic season, certainly choose recipes that are easy to make ahead, like this Egg & Chickpea Potato Salad.

This Egg & Chickpea Potato Salad recipe was put together by myself and my friend and fellow food blogger Rebecca Dwyer of Nourished the Blog. Above all, cooking with others is a fun way to get creative over a delicious meal. Be sure to follow Rebecca on social media, where she shares tons of healthy and nourishing recipes.

Egg & Chickpea Potato Salad Recipe

Ingredients:

• 3 cups baby/mini potatoes, chopped in half
• 2 eggs, hard-boiled and chopped
• 3 stalks of celery, chopped
• 2 green onions, finely chopped
• 1 cup (packed) parsley, chopped finely
• 1 cup chickpeas, rinsed and drained
• 6 tablespoons extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1 tablespoon grainy dijon mustard
• 1 small clove of garlic, minced or grated
• Big pinch of salt and pepper

Optional Additions: Raisins for sweetness or Bacon for extra savoury

Directions for Potato Salad:

1. Firstly, place chopped potatoes in a medium-sized pot, cover with water, and add a big pinch of salt.
2. Over medium-high heat, bring potatoes to a gentle boil and continue to cook until fork-tender or when you can gently pierce potatoes with a knife. Drain potatoes and let cool slightly.
3. Hard boil the eggs. Here’s my recipe for Hard Boiled Eggs to Perfection. Let eggs cool slightly then peel and finely chop.
4. Finely chop celery, green onion and parsley. Add to a large mixing bowl and toss to combine.
5. When the potatoes and eggs have cooled, add them to the celery mixture along with the chickpeas. Toss to combine.
6. Make the dressing. Add the oil, vinegar, mustard, garlic, salt, and pepper to a mason jar or other container with a tight-fitting lid. Shake well until combined. Pour the dressing over the salad and toss gently until evenly coated.
7. Finally, season with additional salt and pepper as needed.

What are your favourite foods to have at a picnic? I can’t wait to hear them! In addition, let me know if you try this potato salad recipe!

Potato Salad with Egg & Chickpeas

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

When deciding what to make for a picnic this season, choose easy recipes you can make ahead, like this Potato Salad with Egg & Chickpeas.

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Ingredients

• 3 cups baby/mini potatoes, chopped in half
• 2 eggs, hard boiled and chopped
• 3 stalks of celery, chopped
• 2 green onions, finely chopped
• 1 cup (packed) parsley, chopped finely
• 1 cup chickpeas, rinsed and drained
• 6 tablespoons extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1 tablespoon grainy dijon mustard
• 1 small clove of garlic, minced or grated
• Big pinch of salt and pepper
• Optional Additions: Raisins for sweetness or Bacon for extra savoury

Instructions

1. Place chopped potatoes in a medium-sized pot and cover with water and add a big pinch of salt.
2. Over medium-high heat, bring potatoes to a gentle boil and continue to cook until fork-tender or when you can gently pierce potatoes with a knife. Drain potatoes and let cool slightly.
3. Hard boil the eggs. Here’s my recipe for Hard Boiled Eggs to Perfection. Let eggs cool slightly then peel and finely chop.
4. Finely chop celery, green onion and parsley. Add to a large mixing bowl and toss to combine.
5. When the potatoes and eggs have cooled, add them to the celery mixture along with the chickpeas. Toss to combine.
6. Make the dressing. To a mason jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, garlic, salt and pepper. Shake well until combined. Pour dressing over salad and toss gently until evenly coated.
7. Season with additional salt and pepper as needed.