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Spicy Chickpea Salad with Cucumber, Cilantro, & Eggs
Ingredients
  • subheading: Dressing:
  • 2 teaspoons spicy brown mustard
  • 1 lime, zest and juice
  • 1 orange, zest and juice
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon Tajin
  • 1 teaspoon dried crushed red pepper
  • subheading: Egg Salad:
  • 2 (16-ounce) cans chickpeas, rinsed and drained
  • 2 stalks celery, chopped
  • 1 large English cucumber, diced
  • ¼ chopped red onions
  • ½ cup thinly sliced or shredded red cabbage
  • 1 serrano pepper, diced
  • ½ cup chopped cilantro leaves
  • ½ cup chopped fresh mint leaves
  • 5 Nellie’s Free Range Eggs, hard boiled, peeled, and sliced
  • Pepitas for garnish
Steps
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