Mediterranean Egg Salad

This is not your typical egg salad, made with a dressing and no mayonnaise! It's a mesh of my favorites and so refreshing, you will have to go back for more! My daughter and I ate this whole thing in one day!

Ingredients:

To Make Dressing

• 2 ½ tsp sweet, hot mustard (or Dijon)

• 2 large lemons, zested and juiced

• ⅓ cup EVOO (extra virgin olive oil)

• 1 garlic clove, minced

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp cayenne pepper

Additional Ingredients

• 2 cans chickpeas, rinsed and drained

• 2 celery ribs, sliced down the middle and chopped

• 2 English cucumbers, diced in quarters

• 4 green onions, trimmed, and chopped (both white and green parts)

• ½ cup shredded red cabbage

• 2 jalapeño peppers, chopped

• ½ cup packed chopped fresh parsley leaves

• 6 large hard boiled eggs, sliced

• ⅓ cup kalamata olives, sliced

• Salt and pepper

Directions:

1. In a small bowl with lid, shake together the dressing ingredients. Set aside for now.

2. In a large mixing bowl, add all the chopped salad ingredients and olives, except the eggs.

3. Give the dressing a quick shake and pour over the salad. Mix to combine. Add the sliced eggs, and mix very gently again. Taste and adjust salt and pepper. Add another dash of paprika.

4. Set aside a few minutes before serving to allow flavors to come together. You can even cover and pop in the refrigerator for a couple hours.

5. Store leftovers sealed tightly.

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