Chickpea Egg Salad with Watercress & Tarragon Vinaigrette

Enjoy this French-flavored take on traditional egg salad with chopped veggies, chickpeas and tarragon. Try it as a tasty addition to a brunch buffet or as a take along on your next picnic. 

Prep Time:  20 minutes
Cook Time: n/a 
Yield: 6 Servings

Ingredients

      Vinaigrette

  • ¼ cup light mayonnaise
  • 3 TB minced shallot
  • 1 TB + 1tsp water
  • 1 TB chopped capers
  • 2 tsp fresh tarragon, minced
  • 1 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tsp salt

       Salad

  • 4 1/2 cups watercress
  • 1 15 oz can chick peas, drained & rinsed (1 ½ cups)
  • 1 ½ cups chopped cucumber
  • ¾ cup chopped celery
  • 6 large hard boiled eggs, chopped
  • 1 ½ cups halved grape tomatoes
  • Fresh ground black pepper

Instructions

In a small bowl, whisk together all vinaigrette ingredients. 

Assemble each salad. On each plate layer ¾ cup watercress, ¼ cup cucumber, ¼ cup chick peas, 2 TB celery, 1 chopped egg. Drizzle with 4 tsp vinaigrette and garnish with ¼ cup tomatoes and black pepper.

Note

For a party you can prepare this salad on a platter using full amount of each ingredient, toss slightly to distribute dressing and garnish with tomatoes, pepper, and chopped parsley for a pretty presentation.