Chickpea and Egg Salad: The £1.70 Lunch That Actually Fills You Up

Chickpea and Egg Salad: The £1.70 Lunch That Actually Fills You Up

Chickpea and egg salad might sound like something you’d grudgingly eat when the budget’s tight, but I’m here to tell you it’s genuinely delicious.

I discovered this combination three years ago when I was desperately trying to stretch my grocery budget after launching EatHealthier.co.uk. My flatmate watched me mix chickpeas with hard-boiled eggs and declared I’d “finally lost it.” One bite later, she was asking for the recipe.

KEY INFO

Total Cost: £5-7 for entire batch
Cost per portion: £1.70 (breakdown below)

• Chickpeas: £0.75
• Eggs: £0.30
• Greek yogurt/mayo: £0.15
• Vegetables: £0.30
• Bread (optional): £0.20

Prep time: 10-15 minutes (with pre-cooked eggs)
Cook time: 8-10 minutes (just for boiling eggs)
Total time: 15-20 minutes
Servings: 4-5 adults
Difficulty: Very easy (perfect for beginners)

Dietary tags: Vegetarian, easily made vegan, high-protein, high-fiber
Price level: Very inexpensive

Why This Chickpea and Egg Salad Actually Works

Most people think chickpeas are boring. I get it – I used to think the same thing. But when you mash them slightly and mix them with creamy egg, they become this satisfying, almost meaty base that soaks up flavors beautifully.

The protein combination is what makes this special:

• 12-20g protein per serving keeps you full for hours
• 4-5g fiber from chickpeas prevents that 3pm energy crash
• Costs less than a supermarket sandwich but tastes infinitely better

Equipment You Actually Need

Essential tools:

• Medium saucepan (for boiling eggs)
• Large mixing bowl
• Fork or potato masher
• Sharp knife and cutting board

Money-saving alternatives:

• Use any large container instead of a mixing bowl
• Mash chickpeas with a sturdy fork if you don’t have a masher
• Pre-boiled eggs from the shop work if you’re short on time (though they cost more)

Ingredients for Your Budget Chickpea and Egg Salad

Main components (serves 4-5):

• 2 cans chickpeas (400g/14oz each), drained and rinsed
• 4-5 large eggs, hard-boiled
• 2 celery stalks, finely chopped
• ½ red onion (about 80g/3oz), finely chopped
• 1 small cucumber, diced (optional but adds great crunch)

For the dressing:

• 3 tbsp olive oil (45ml)
• 2 tbsp Dijon mustard (30ml)
• Juice of 1 lemon (about 2-3 tbsp/30-45ml)
• 2 tbsp Greek yogurt or mayonnaise (30ml)
• Salt and black pepper to taste

Flavor boosters:

• 2-3 tbsp fresh dill, chopped (or 1 tbsp dried)
• ¼ tsp turmeric (gives lovely color and subtle flavor)
• 2 tsp pickle relish (trust me on this one)

Method: Making Perfect Chickpea and Egg Salad

1. Place eggs in cold water in your saucepan. Bring to a rolling boil, then reduce heat and simmer for exactly 8 minutes.
2. While eggs cook, drain and rinse your chickpeas thoroughly. Pat them dry with a tea towel – this stops your salad getting watery.
3. Transfer cooked eggs immediately to a bowl of ice water. Let them sit for 5 minutes minimum – this makes peeling infinitely easier.
4. Add chickpeas to your large mixing bowl. Mash roughly with a fork, leaving about half the chickpeas chunky. You want texture, not baby food.
5. Peel eggs and chop into chunky pieces. I cut each egg into about 8 pieces – big enough to see, small enough to fit on a fork.
6. Add chopped celery, onion, and cucumber to the mashed chickpeas. Mix gently with a spoon.
7. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, and Greek yogurt. Season with ½ teaspoon salt and plenty of black pepper.
8. Pour dressing over chickpea mixture. Add chopped eggs and dill. Fold everything together gently – you don’t want to break up the eggs completely.
9. Taste and adjust. Add more lemon juice if it needs brightness, more salt if it tastes flat, or a pinch of turmeric for color.

Crucial Money-Saving Tips for Chickpea and Egg Salad

Buy smarter:

• Dried chickpeas cost half the price of tinned – soak overnight and cook in batches
• Buy eggs in larger packs when on offer – they keep for weeks
• Red onions last longer than white ones and add better flavor

Prep efficiently:

• Boil a dozen eggs at once on Sunday – they’ll keep for a week
• This salad tastes better the next day, so make double portions
• Freeze leftover herbs in ice cube trays with olive oil

Stretch it further:

• Add shredded cabbage or carrots to bulk up portions
• Serve on toast instead of expensive bread rolls
• Use as a jacket potato filling – one potato plus salad = complete meal

Storage and Scaling Your Budget Lunch

Storage instructions:

Store in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight as everything melds together.

Scaling tips:

• Double or triple the recipe easily – everything scales proportionally
• For meal prep, store dressing separately to prevent sogginess
• Make base salad in bulk, then add different herbs/spices for variety

Common mistakes to avoid:

• Don’t overmash the chickpeas – chunky texture is key
• Never add hot eggs to the salad – they’ll make everything warm and soggy
• Resist adding dressing until just before serving if making ahead

Chickpea and Egg Salad Variations That Won’t Break the Bank

• Mediterranean version: Add chopped olives, a pinch of oregano, and swap lemon for red wine vinegar.
• Spicy Southwest style: Include diced jalapeños, a pinch of cumin, and finish with hot sauce.
• Vegan alternative: Skip the eggs entirely and add crumbled firm tofu with a pinch of black salt for an “eggy” flavor.
• Curry-spiced version: Mix in ½ teaspoon curry powder and add chopped fresh mint instead of dill.

This chickpea and egg salad has become my go-to lunch when I need something satisfying that doesn’t cost the earth. It’s the kind of recipe that proves eating well on a budget isn’t about sacrifice – it’s about being clever with simple, nutritious ingredients.

Storage: 3 days in the fridge
Scaling: Doubles and triples perfectly
Best served: Cold, on good bread or with crackers