Middle Eastern Egg Salad

Instructions

1. 1

   Hard-boil the eggs and peel them once cooled.

   Tip: Use a timer to avoid overcooking.

2. 2

   Mash the chickpeas in a bowl using a fork.

   Tip: Make sure they're well-smashed for an even texture.

3. 3

   In a separate bowl, mix together the tahini, lemon juice, garlic, salt, and black pepper.

   Tip: Start with a small amount of tahini and adjust to taste.

4. 4

   Add the mashed chickpeas to the tahini mixture and stir until combined.

   Tip: Add the parsley and red onion and mix well.

5. 5

   Cut the hard-boiled eggs into quarters and add them to the bowl.

   Tip: Make sure they're evenly distributed for the best flavor.

6. 6

   Drizzle the olive oil over the salad and toss gently to combine.

   Tip: Be careful not to break the egg whites.

7. 7

   Taste and adjust the seasoning as needed.

   Tip: Add more lemon juice or tahini if desired.

8. 8

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This step is essential for the best flavor.

9. 9

   Serve chilled and enjoy!

   Tip: Garnish with additional parsley or dill if desired.