Try packing this salad into a Mason jar, and take your salad go. Add dressing immediately before eating.
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Prep time: 20 min | Yield: 4 servings
Tip: Use a mixture of red and yellow cherry tomatoes for added interest. Prepare with canned red or white kidney beans instead of the chickpeas if desired.
Tip: Substitute fresh basil for the parsley, or skip the fresh herbs and make dressing using 1 to 2 tablespoons prepared basil pesto. Dressing can be made with fresh lemon juice instead of the red wine vinegar, or with a combination of both ingredients.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in saucepan large enough to hold them in a single layer. Add enough cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from heat. Cover pan. Let eggs stand in hot water for 12 minutes for large eggs. Drain. Cool completely under cold running water or shock eggs in a bowl of ice water.
You can refrigerate unpeeled eggs for several days if not using immediately. Hard-boiled eggs are easiest to peel right after cooling.
Recipe and photo credit (used with permission): American Egg Board