Chickpea Deviled Eggs

1 dozen eggs

1 cup canned chickpeas (garbanzo beans), rinsed and drained, divided

2 tablespoons finely chopped red onion

2 tablespoons mayonnaise

2 tablespoons lemon juice

1 tablespoon Dijon mustard

½ teaspoon fine sea salt

2 tablespoons chopped fresh parsley

Put eggs into a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes. Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes. Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl.

To the bowl add ½ cup beans, onion, mayonnaise, lemon juice, mustard, salt and 2 tablespoons warm water to yolks and mash with a fork until well combined.

Spoon some of the yolk mixture into each egg-white half, garnish each with parsley and a chickpea. Serve immediately or refrigerate.

Makes 24.

Nutrition values per serving: 60 calories, 3.5 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 0 sugar, 4 g protein, 95 mg cholesterol, 110 mg sodium.

Whole Foods Market