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)
If you've got a few extra hard boiled eggs in the refrigerator, why not turn them into a delicious and nutritious lunch for mom and baby?! Of course, you could serve baby plain boiled eggs, but you can introduce more fun and exciting flavors with an herb-filled egg salad instead!
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Why You'll Love This Chickpea and Egg Salad
This egg salad is every bit as easy as traditional egg salad, and is still a great way to use up hard boiled eggs. But it also stretches those eggs with the addition of fiber and iron-rich chickpeas. With flavorful fresh herbs and dill pickles, it is quick and easy to make, and the perfect texture for baby led weaning. Both mom and baby will enjoy this nutritious lunch!
Baby-Beneficial Nutrients
Eggs are incredibly nutrient-rich for babies, including:
- High quality protein
- Fat
- Choline
- B vitamins
- Vitamin D
Chickpeas also add fiber, iron, and a small dose of plant protein.
Read More: Baby's First Foods - Eggs
What You'll Need
- Hard boiled eggs (this recipe is great when you have leftovers!)
- Canned chickpeas (look for low sodium)
- Fresh dill
- Green onion or chives
- Dill pickles
- Greek yogurt or mayonnaise (I like full fat yogurt or olive oil mayo)
- Dijon mustard
- Pepper
Helpful equipment: a sharp knife, a large-hole grater, bowl, and spoon
How To Make It
- Use a fork to mash the chickpeas in a medium bowl.
- Grate the peeled eggs using a large-holed grater. If you don't have one, you can finely chop the eggs.
- Finely chop the dill, green onion, and pickles.
- Mix everything together in the bowl with the chickpeas.
- Taste and adjust any seasonings as necessary.
Variations
- Feel free to experiment with other herbs or spices.
- Add a squeeze of lemon, splash of vinegar, or even a splash of pickle juice, especially if you are using yogurt.
- You can use white beans in place of chickpeas.
- If you prefer to leave the chickpeas out, you can substitute them with two more eggs for a plain egg salad.
Storage
Store egg salad in an airtight container in the refrigerator for up to 4 days.
How To Serve Egg Salad for Baby Led Weaning
- Spread onto light toasted bread "fingers".
- Dollop onto baby's plate (I love suction plates for this!) and let him scoop it up with his hands or a soft spoon.
Baby Friendly Chickpea and Egg Salad
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)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 1.5 cups 1x
- Category: lunch
- Method: stovetop
- Cuisine: American
Ingredients
- 2 large eggs, hard boiled and peeled (see notes for boiling instructions)
- ½ cup canned chickpeas, drained and rinsed
- 1 tbsp chopped fresh dill
- 2 tbsp finely chopped green onion or chives
- 2 tbsp finely chopped dill pickles
- 2 tbsp plain Greek yogurt or mayonnaise
- 2 tsp dijon mustard
- pinch or two of freshly ground black pepper
Instructions
- Place the chickpeas in a medium or large bowl and mash with a fork or potato masher.
- 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.
- Finely chop the dill, chives, and pickles.
- Add all of the remaining ingredients to the bowl with the chickpeas. Stir to combine.
- 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.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
Fool-proof hard boiled eggs:
- Place eggs in a saucepan and cover with water. Bring the water to a boil over high heat on the stove.
- Once the water is boiling, turn off the heat, cover the pan, and let the eggs sit for exactly 10 minutes.
- Drain the eggs and run under cold water or place in an ice bath to cool.
- Once cooled, peel eggs and discard shells.
Recipe variations:
- White beans can be used in place of chickpeas. Look for low-sodium versions of either.
- If you prefer to make plain egg salad without chickpeas, substitute two more eggs for the chickpeas.
- Feel free to experiment with other herbs or spices if you'd like.
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