Looking for the next salad to pack in your lunchbox? This chickpea, avocado and egg salad that I’ve been making on repeat.
With hearty chickpeas and protein-packed eggs, this recipe strikes the perfect balance to keep you powering through the afternoon without missing a beat.
The addition of creamy avocado, sweet roasted bell peppers and the tangy vinaigrette will have your tastebuds asking for it again and again. Since it’s the perfect meal-prep candidate, this won’t be a problem. A simple tip though; if you plan on making it in advance, pack your avocado separately and squeeze the flesh into your salad right before eating to avoid any browning.
Keep scrolling for the recipe and be sure to leave a comment once you’ve made it.